Pappardelle Pasta with Peas, Ricotta, and Mint

This is a quick, easy, and light pasta dish. Delicious as a weeknight dinner, a great addition to a brunch or terrific meatless option. If you want to please your meat eaters, try adding, crispy bacon, ham or prosciutto at the end.

Yields

No servings information available

Ingredients

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

Nutritional information

No nutrition information available

Instructions

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.

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