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In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon, garlic, salt, pepper, and broth. Stir to combine.16 ounces Pappardelline egg pasta,4 garlic cloves,1/2 fresh lemon + zest,3 teaspoons sea salt,1 teaspoon freshly ground black pepper,4 cups low-sodium vegetable or chicken broth
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Bring the ingredients to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente.
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Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, parmesan cheese, heavy cream, and extra virgin olive oil. It should come together and be nice and creamy.1/2 cup whole milk ricotta,1/2 cup heavy cream,1/3 cup freshly grated parmesan cheese,1 Tablespoon extra virgin olive oil
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Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper, if desired.10 ounces steamed sweet peas,4 ounces fresh baby arugula,3 Tablespoons chopped fresh mint
