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Joe Flamm’s rigatoni piselli

prep time10 minutes
cook time15 minutes
yields2 servings

ingredients

8 ounces dried rigatoni pasta

1 tablespoon olive oil, plus more for finishing

2 ounces snow peas, sliced in half

2 ounces sugar snap peas, sliced in half

2 ounces English peas, shucked and blanched

1 ounce mint, torn

1 ounce lemon zest

2 ounces whipped ricotta (drain and whip in food processor)

4 ounces pasta water

directions

1

Boil a large pot of water and season liberally with sea salt. Cook pasta to al dente, about 2 minutes less than what box recommends.

2

Heat large saute pan over medium heat, add olive oil, pasta water, and a few turns of freshly cracked black pepper. Add pasta, cook for 1 minute, then add in all the peas. Cook for one more minute and remove from heat.

3

Plate pasta, top with dollops of whipped ricotta, lemon zest, and torn pieces of fresh mint. Crack fresh black pepper on top and finish with a drizzle of olive oil.

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