Pappardelle Pasta with Peas, Ricotta, and Mint

1 package pappardelle pasta (or your favorite shape) ½ to 1 cup reserved pasta cooking water 1½ cup ricotta cheese 1 cup frozen peas 2 Tbsp fresh mint 1 Tbsp fresh lemon juice ¼ teaspoon black pepper ½ teaspoon salt Crumbled ricotta salata or shaved parmesan for topping

Cook pasta in salted water according to package directions, reserving 1 cup pasta water before draining. Add ricotta, peas, mint and lemon juice to a food processor and pulse until combined, stir in salt and pepper. Toss ricotta mixture and pasta together, add reserved cooking liquid ¼ cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.