■Meanwhile, in a large
bowl, mix the ricotta,
Parmesan, and lemon zest;
season with salt and pepper.
■Reserve about half of a
mug of the pasta cooking
water; drain the pasta. Add
half of the reserved cooking
water to the cheese mixture
and stir to form a thick
sauce. Add the pasta, peas,
and half of the basil to the
sauce; toss to coat, adding
more reserved cooking
water if the pasta seems
too dry.
■Serve in shallow bowls.
Top with the remaining basil
and more Parmesan.Homemade
Pappardelle with
Peas & Ricotta
SERVES 5
1 recipe Homemade
Pappardelle or 1 lb.
dry pappardelle
1 cup frozen peas
1 cup fresh ricotta
1 cup grated Parmesan,
plus more for serving
1 tsp. lemon zest
Kosher salt and pepper
1/4 cup torn fresh basil
leaves
■Bring a large pot of water
to a boil for the pasta. Salt
the water and add the
homemade pasta and peas.
Cook until the pasta is
tender, 2 to 3 minutes. (For
dry pasta, cook according
to the package directions,
adding the peas during the
last 2 minutes of cooking.)