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.
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
No nutrition information available
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.