You know me well by now. Pappardelle with ricotta, mint, lemon zest, and fresh peas doesn’t often seat herself at my dinner table.
I mean, I adore that eggy silkiness that only fresh pasta has.
The velvet of whole milk ricotta.
The way garlic tans golden within seconds of bubbling in olive oil. My favorite smell.
Brightness of lemon. Tart tang meets sweet.
The effervescence of mint.
But I don’t often fuss with fresh pasta; I only muddle my mint when I’m fixing friends a mojito; I cannot even tell you where one would buy freshly shelled peas independent of freezers and cans. .
So allow me to introduce you to my friend Camille. She’s the reason my dining here is fine.
She has style and grace. An apartment straight out of Elle Décor.
Everything about her is sexy and cool and full and confident.
She’s one of those people who doesn’t wait for special occasions to wear that shimmering sequined mini. Red heels would just as likely strut on Tuesday as they would on Friday night.
She has taste. She’s purposeful and decisive and, if I’m being honest, she makes me feel like all of life is celebratory.
We make dinner together and it’s not just tacos or spaghetti with meatballs. No, it’s a plate I reserve for restaurants. Luscious and intense and true.
Naturally, there’s Prosecco.
She makes me a spritzer with elderflower syrup.
She insists we use her gold china. Mostly because…well, why not?
She’s vibrant and so effervescent I feel more alive when I’m with her.
This dish is so Camille.
Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas
- 12 ounces fresh pappardelle pasta
- 1 cup whole milk ricotta cheese
- 2 tablespoons minced fresh mint leaves
- Zest of 1 lemon
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons salt, divided
- 1/2 teaspoon fresh cracked black pepper
- Freshly grated parmesan cheese
- Freshly shelled peas, blanched (optional)
- Boil your pasta in salted water.
- While your pasta is cooking, muddle the mint and lemon zest (gently mash them to release their natural oils using a mortar and pestle or the back of a spoon) in a small bowl. Add the ricotta, 1 teaspoon salt, and pepper. Set aside.
- Make the garlic sauce: Saute the garlic in a small pan with the olive oil until it turns a light golden color and becomes aromatic. Remove the pan from heat, swirl it a few times to be sure the garlic is not sticking to the bottom of the pan. Pour the olive oil and garlic into a medium bowl. Add one teaspoon salt.
- Drain the pasta and toss it with the garlic-olive oil mixture. Add the peas (optional). Lay the pasta out on a platter, top with spoonfuls of the ricotta mixture and freshly grated parmesan cheese.