1 cup ricotta cheese
1 cup grated parmesan cheese, divided
1 tablespoon lemon zest
1/4 teaspoon black pepper
8 ounces orecchiette or shell pasta
1 can (15 oz.) Libby's Naturals Sweet Peas, drained
1 tablespoon chopped fresh mint
1. In mixing bowl, combine ricotta, ½ cup parmesan, lemon zest, and pepper.
2. Meanwhile, bring medium pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
3. Add cooked pasta and peas into bowl with ricotta mixture along with ¼ cup of pasta water. Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add remaining parmesan and chopped mint; serve warm.