PASTA WITH PEAS, PINE NUTS AND RICOTTA

Pasta with Peas, Pine Nuts and Ricotta image

Number Of Ingredients 10

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1/2 cup Part-skim Ricotta Cheese
3 tablespoons Chopped fresh mint
1 teaspoon Grated lemon zest
1 tablespoon Fresh lemon juice
1/4 teaspoon Red pepper flakes
1/4 cup EV Olive Oil
3 pieces Shallots, sliced thinly
1 cup Frozen Peas
1 pound Orecchiette Pasta
1/4 cup Pine Nuts, Toasted

Steps:

Combine ricotta, 2T mint, lemon zest and juice, 1/2j t salt, 1/2 t pepper and pepper flakes. Set aside. Heat oil in 10-inch skillet over med high until shimmering. Add shallots, 1/4 t salt and 1/4 t pepper and cook until lightly browned - 3-5 minutes. Off heat, stir in peas and set aside.
Bring 4 quarts of water to boil. Add pasta and 1T salt and cook, stirring often, until al dente. Reserve 1/2 C of cooking water. Drain and return to pot.
Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixtyre. Sprinkle with pine nuts and 1T mint. Drizzle with a little olive oil.