# What You Need:
→ Pasta
01 - 350 g (12 oz) pasta (such as spaghetti, linguine, or penne)
→ Vegetables
02 - 1 cup (150 g) fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 1 small garlic clove, finely minced
→ Dairy
06 - 250 g (1 cup) ricotta cheese
07 - 50 g (½ cup) grated Parmesan cheese
→ Herbs & Extras
08 - 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
09 - 2 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add the peas to the boiling pasta water in the last 2 minutes of cooking.
02 - While the pasta cooks, in a large bowl, mix together the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint. Season with salt and pepper to taste.
03 - Reserve ½ cup of pasta cooking water, then drain the pasta and peas.
04 - Add the hot pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved cooking water a little at a time until the sauce is creamy and coats the pasta.
05 - Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.
