Fettuccine with peas, mint and ricotta
Styling Kari Wardrop, Photography Jerry Grajewski
With its classic springtime combination of mint and peas, this pasta is a perfect simple and fast after work dinner idea.
Ingredients
1 cup ricotta cheese, divided
2 tablespoons extra-virgin olive oil
Zest and juice of 1/2 lemon
Freshly ground black pepper
1/2 pound dried fettuccine
1 cup fresh or frozen peas, thawed
10-12 leaves fresh mint
Preparation
In small bowl, mix 1/2 cup ricotta, olive oil, lemon zest and juice and a few grinds black pepper. Set aside.
Cook fettuccine in large pot of generously salted water according to package directions. Reserve 1 cup cooking water. Drain pasta and return to pot. Stir in ricotta-lemon mixture and half of the reserved cooking liquid. Stir in peas. Stir in remaining cooking water, if desired. Once pasta is well-coated, place on serving tray and dollop with remaining ricotta and fresh mint. Serve immediately.
