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Pasta with Peas and Ricotta with Lemon (Easy & Delicious)
Ingredients
  • 4 Tbsp butter
  • 1½ cups thinly sliced shallots, about 3 shallots
  • ¼ cup chopped fresh mint leaves, divided (optional)
  • 2 Tbsp chopped garlic
  • 1 pound peas or baby peas, frozen or fresh, about 3 cups
  • Zest of 2 lemons
  • To taste salt and black pepper
  • 1 pound pasta + salt for pasta water
  • 1 pound ricotta cheese, about 2 cups (can use a 15-ounce container)
  • Juice of 2 lemons (about 4 Tbsp)
  • ⅓ cup grated parmesan cheese or Grana Padano
  • Freshly ground black pepper
  • Extra virgin olive oil, for serving
Steps
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