Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas

photo by canyoustayfordinner

photo by canyoustayfordinner

Zutaten für 4 Portionen:
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)

Zubereitung:
1. Boil your pasta in salted water.
2.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.
3. 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.
4. 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.

Gefunden auf Canyoustayfordinner.com

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