Ingredients
- 12 oz orecchiette
- 1.5 cups peas fresh or frozen
- 0.5 cup ricotta
- 0.25 cup mint torn
- 1 lemon zest + juice
Method
-
Boil pasta. Add peas the last 2 minutes.
-
Reserve 0.5 cup water. Drain. Toss with ricotta, mint, lemon, pasta water as needed.
Pair with
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Editor at Sweet Basil Thyme