1 1/2lbsfresh shelling peasshelled, about 1 1/4 cups
2clovesgarlicthinly sliced
2Tolive oil
1cupricotta
reserved pasta waterabout 1/2 c
salt and pepperlemon basil, Genovese basil, sliced or torn
Pecorino Romano cheesegrated
Instructions
Bring a pot of water to boil, add salt, then pasta.
While pasta is boiling, heat olive oil and garlic in a small saute pan. Allow the garlic to lightly cook for about 5 minutes on low heat.
Keep the heat low enough so that the garlic doesn't color.
When the pasta needs about 2 more minutes to reach 'al dente', drop the raw peas into the water with the pasta. Check the box - Barilla is pretty accurate with the cooking times needed for its pasta.
When you add the peas to the pasta pot, mush up the ricotta in the garlic and oil pan.
Add some pasta water to thin it and create a creamy sauce.
Using a large slotted spoon or spider, scoop up the pasta and peas and dump them into the cheese-garlic mixture.
Stir well over medium heat and add a bit more pasta water as needed.
Remove from heat and season with salt, pepper, lemon and Genovese basil.
Serve with a generous sprinkling of Pecorino cheese.