# What You'll Need:
→ Pasta
01 - 12 oz pasta (such as spaghetti, linguine, or penne)
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 1 small garlic clove, finely minced
→ Dairy
06 - 1 cup ricotta cheese
07 - ½ cup grated Parmesan cheese
→ Herbs & Extras
08 - 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
09 - 2 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add the peas to the boiling pasta water in the last 2 minutes of cooking.
02 - While the pasta cooks, in a large bowl, mix together the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint. Season with salt and pepper to taste.
03 - Reserve ½ cup of pasta cooking water, then drain the pasta and peas. Add the hot pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved cooking water a little at a time until the sauce is creamy and coats the pasta.
04 - Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.
