Spring Pea & Mint Pasta

Ingredients

• 400g spaghetti or linguine
• 2 cups fresh or frozen peas
• 1 cup whole-milk ricotta
• ½ cup grated Pecorino Romano
• ¼ cup fresh mint leaves, torn
• 2 tbsp good olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt & black pepper to taste
• Red pepper flakes optional, to serve

Instructions

1. 1

   Cook the Pasta

   Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   Blanch the Peas

   In the last 2 minutes of pasta cooking, add peas to the pot. Drain together, reserving pasta water. Set aside ⅓ cup of peas for topping.

3. 3

   Make the Ricotta Sauce

   In a large skillet over medium heat, warm olive oil and sauté garlic for 1 minute until fragrant. Remove from heat. Stir in ricotta, lemon zest, lemon juice, and ¼ cup pasta water. Whisk until creamy and smooth.

4. 4

   Mash the Peas

   Roughly mash the drained peas (not the reserved ones) with a fork, leaving some texture. Stir into the ricotta sauce.

5. 5

   Toss & Finish

   Add the hot pasta to the skillet. Toss vigorously, adding more pasta water as needed until sauce coats every strand. Fold in Pecorino, mint, and season generously with salt and pepper.

6. 6

   Serve

   Divide into bowls. Top with reserved whole peas, extra mint leaves, a drizzle of olive oil, and red pepper flakes if desired.