Garden Pasta with Lemon Ricotta

Ingredients

• Kosher salt
• 12 ounces gemelli pasta
• 2 cups sugar snap peas
• trimmed and sliced into 1-inch pieces (about 8 ounces)
• 6 tablespoons unsalted butter
• 2 cloves garlic
• chopped
• Freshly ground pepper
• 6 radishes
• sliced (about 1 cup)
• 1 small yellow bell pepper
• thinly sliced
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 2/3 cup chopped mixed fresh herbs (such as parsley
• chives and/or basil)
• 1 cup ricotta cheese
• 1 teaspoon finely grated lemon zest

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes.
3. Reserve 1/2 cup cooking water, then drain the pasta and peas.
4. Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat.
5. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute.
6. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes.
7. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes.
8. Season with salt and pepper.
9. Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen.
10. Season with salt and pepper.
11. Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl.
12. Top each serving with the lemon ricotta and the remaining herbs.
13. Photograph by David Malosh