just tried this recipe for dinner tonight - it was quick and easy and i liked the bright, fresh flavors. also, for what it's worth, i liked the ricotta mixture better mixed in with the pasta n peas than spooned on top. and, clearly, i used frozen peas not freshly shelled ones...but perhaps i'll try again in the summer and do some fresh shelling.
-n
-n
- 12 ounces fresh pappardelle pasta
- 1 cup whole milk ricotta cheese
- 2 tablespoons minced fresh mint leaves
- Zest of 1 lemon
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons salt, divided
- 1/2 teaspoon fresh cracked black pepper
- Freshly grated parmesan cheese
- Freshly shelled peas, blanched (optional)
- Boil your pasta in salted water.
- While your pasta is cooking, muddle the mint and lemon zest (gently mash them to release their natural oils using a mortar and pestle or the back of a spoon) in a small bowl. Add the ricotta, 1 teaspoon salt, and pepper. Set aside.
- Make the garlic sauce: Saute the garlic in a small pan with the olive oil until it turns a light golden color and becomes aromatic. Remove the pan from heat, swirl it a few times to be sure the garlic is not sticking to the bottom of the pan. Pour the olive oil and garlic into a medium bowl. Add one teaspoon salt.
- Drain the pasta and toss it with the garlic-olive oil mixture. Add the peas (optional). Lay the pasta out on a platter, top with spoonfuls of the ricotta mixture and freshly grated parmesan cheese.