Creamy ricotta pea shoot pasta

Pea shoots are blended into a creamy sauce with ricotta and lemon juice. Sprinkle more pea shoots on top and stir up a perfect spring pasta!

Ingredients (Serves 4):

• 1 pound penne, ziti, farfalle or rigatoni pasta

• 1 tablespoon kosher salt, for the pasta water

• 2 medium cloves garlic, smashed

• 1/3 cup fresh parsley, any kind

• 1 teaspoon dried oregano

• 1 teaspoon fresh thyme, or 1/2 teaspoon dried

• 1 and 1/2 cups pea microgreens (chopped), plus a handful for garnish

• 15 ounce tub ricotta cheese

• 1 tablespoon lemon zest (1 large lemon)

• 2-3 tablespoons fresh lemon juice (taste it)

• 1/4 cup olive oil

• 2 teaspoons kosher salt*

• 3/4 teaspoon black pepper

Directions:

1. Cook the pasta al dente, by filling a pot with water, sprinkling with some salt and bringing to a boil. Add the pasta and cook for about 10 minutes, testing a noodle or two to gauge texture. Stir occasionally.

2. When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.

3. Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic, parsley, oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.

4. Add 1 and 1/2 cups pea microgreens, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt, and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.

5. Add the ricotta mixture to the pasta and stir it up. Sprinkle red pepper flakes and the remaining pea microgreens on top