4 Servings 17 min Cook
4 Oz Ricotta Cheese
3 Tbsp Spearmint
1 Tsp Lemon Zest
1 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
1/4 Tsp Crushed Red Pepper Flakes
1/4 Cup Olive Oil
3 Shallot (medium) Shallots
1 Cup, whole Peas
16 Oz Pasta
1/4 Cup Pine Nuts
Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside.
Heat oil in 10-inch skillet over medium-high heat until shimmering.
Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes.
Off heat, stir in peas and set aside.
Meanwhile, bring 4 quarts water to boil in large pot.
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve 1/2 cup cooking water, then drain pasta and return it 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 mixture.
Sprinkle with pine nuts and remaining 1 tablespoon mint.
Drizzle with extra oil.