Little Ears Pasta with Peas, Mint and Ricotta


Serves 5-6

1 1⁄2 c ricotta cheese
1 c parmesan cheese (grated)
2 tbsp lemon zest
2 tbsp mint (chopped)
1 lb orecchiette or shell pasta
2 tbsp unsalted butter

Mix the ricotta, ½ cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.

Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.

Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.

Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and ¼ cup of pasta water.

Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.

Add chopped mint and additional pepper.