Ingredients:

  • pound (450g) dried pasta (Penne, Fusilli, or Orecchiette)
  • Tablespoons (45 ml) Extra Virgin Olive Oil
  • large cloves garlic, thinly sliced
  • ½ cups (225g) frozen peas (do not thaw)
  • ½ cup (120 ml) Low Sodium Vegetable or Chicken Broth
  • large lemon (for zest and juice)
  • ½ cup (120g) Whole Milk Ricotta Cheese or Mascarpone
  • ¾ cup (75g) freshly grated Parmesan Cheese, plus extra for serving
  • ¼ cup (10g) loosely packed fresh mint leaves, roughly chopped
  • Salt, to taste (Start with 1 tsp)
  • Freshly ground Black Pepper, to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. While waiting, prep all ingredients: slice garlic, zest and juice the lemon, and chop the mint.
  2. Add pasta to boiling water and cook according to package directions, subtracting 2 minutes from the recommended cooking time to ensure it is perfectly al dente.
  3. About 5 minutes before the pasta is done, heat olive oil in a large skillet over medium heat. Sauté the sliced garlic gently until fragrant and just beginning to turn pale gold (about 1–2 minutes). Do not let the garlic brown.
  4. Add the frozen peas directly to the skillet. Cook for 1 minute, then pour in the broth and the juice of half the lemon. Bring the mixture to a simmer.
  5. Before draining the pasta, scoop out and reserve about 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta immediately.
  6. Reduce the heat under the skillet to low. Stir in the ricotta or mascarpone until it melts smoothly into the liquid, creating a light coating.
  7. Add the drained pasta and about ½ cup of the reserved starchy water to the skillet. Toss vigorously for 1–2 minutes over low heat until the sauce emulsifies and coats the pasta beautifully. Add more starchy water if the mixture seems too dry.
  8. Remove the pan from the heat. Stir in the grated Parmesan, all the lemon zest, and the fresh mint. Season generously with salt and freshly ground pepper.
  9. Serve immediately in warm bowls, topped with an extra drizzle of olive oil and more grated Parmesan cheese.