Lemony Green Pasta with Peas & Ricotta

Cookie and Kate
Serves: 4 Save

Ingredients (11)

  • Fine sea salt
  • 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, smashed and peeled
  • Zest and juice from 1 medium lemon, preferably organic
  • 1/4 teaspoon red pepper flakes, reduce or omit if sensitive to spice
  • Freshly ground black pepper, to taste
  • 1/2 pound (8 ounces) rigatoni or pappardelle or pasta of choice
  • 2 cups (8 ounces) fresh or frozen peas
  • 3/4 cup (2 ounces) coarsely grated Parmesan cheese
  • 1/2 cup or more ricotta cheese, for garnish

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Directions

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