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Joe Flamm’s rigatoni piselli

prep time10 minutes
cook time15 minutes
yields2 servings


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



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.


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.


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.

Watch our hometown chefs share their recipes on “From Our Table to Yours,” our new cooking series on IGTV with host Joel Gamoran. Learn more >

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