Recipe: Sweet Pea Pasta
1 lb. small shaped whole-grain pasta (I used quinoa fusilli)
2 cups frozen sweet peas, defrosted
1 cup pasta cooking water
1 cup ricotta cheese
Juice & zest of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
2 tablespoons chopped fresh mint
½ cup grated parmesan cheese
Bring a large pot of salted water to a boil. Cook pasta according to package directions - 2 minutes before pasta is done, add the peas to the pot. Reserve one cup of cooking water and drain peas and pasta together.
Return peas and pasta to the pot while hot and toss with ricotta cheese, lemon juice, zest and olive oil. Slowly add in the cooking water, ¼ cup at a time, stirring well until all of the pasta is coated evenly with the cheese. Season to taste with salt and pepper.
Remove pasta from heat and stir in the mint and parmesan cheese. Serve and enjoy.