Orecchiette with Peas, Pine Nuts, and Ricotta

Ingredients

• Ricotta cheese

  Part skim milk

  4 oz or 113g

• Spearmint

  Fresh

  3 tbsp or 17g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Shallots

  Raw

  3 shallot (medium) or 128g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Pasta

  Corn, dry

  16 oz or 454g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

Directions

1. Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes. Off heat, stir in peas and set aside.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
3. Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixture. Sprinkle with pine nuts and remaining 1 tablespoon mint. Drizzle with extra oil. Serve.

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