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So many green vegetables would go well with lemon and ricotta, so mix it up with asparagus pieces, green beans, or baby spinach, adjusting the cooking time as needed.
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For 4 COM_JOOMRECIPE_SERVING_TYPE_
bowties-with-sugar-snap-peas-lemon-and-ricotta
- 1 lb pasta
- 1 lb sugar snap peas
- 1 oz Pecorino Romano
- olive oil
- salt
- black pepper
- 1 lemon
- 1/2 c fresh mint leaves
- 1 c ricotta
Bowties with Sugar Snap Peas, Lemon, and Ricotta Directions
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than the suggested cooking time. Add the sugar snap peas. Drain, reserving 1 cup of the pasta water. Return the pasta and sugar snap peas to the pot, and stir in ½ cup of the reserved pasta water, the grated Pecorino, a slug of olive oil, salt, and pepper. Toss to coat, and cook over high heat for 1 minute, stirring constantly. If the pasta looks too dry, add a splash or two more of the pasta water.
- Remove from heat and transfer to a wide serving bowl. Dollop ricotta all over in large spoonfuls, and lightly drizzle with olive oil. Squeeze the lemon juice over the whole dish, and sprinkle with mint. Serve immediately.