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)
1/2 to 1 c reserved pasta cooking water
1 1/2 c ricotta cheese
1 c frozen peas
2 T fresh mint
1 T fresh lemon juice
1/4 t black pepper
1/2 t salt
crumbled ricotta salata or shaved parmesan for topping
Cook pasta in salted water according to package directions, reserving 1 c 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 1/4 cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.