Cavatelli pasta with green peas and ricotta

Ingredients:

• 220 g cavatelli pasta (about 2 cups)
• 2 tbsp olive oil + extra for drizzling
• 4 tbsp (60 g) butter
• 1 cup frozen green peas
• 1/4 tbsp. grated parmesan
• 0.5 cup chopped arugula
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1 cup whole milk ricotta
• 0.5 tsp. grated lemon zest

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the cavatelli pasta and cook according to package directions. Set aside 1.5 cups of the pasta cooking water and discard the rest.
2. In the same saucepan, heat the olive oil, 2 tablespoons (30 grams) butter, 1/2 cup of the pasta water, 1 teaspoon of black pepper, and the green peas over medium-high heat. Cook, shaking the pan occasionally, until the peas are tender and the butter has melted, 2 to 4 minutes.
3. Return the pasta to the pot with the remaining 2 tablespoons (30 g) butter, Parmesan, and 3/4 cup of the pasta water. Stir until creamy, adding more of the reserved cooking water if necessary. Stir in the arugula, basil, and mint. Divide the pasta among serving bowls.
4. In a small bowl, combine the ricotta and lemon zest, season with salt and pepper. Spoon some ricotta over each serving of pasta. Drizzle with olive oil and season with additional pepper.