LEMON RICOTTA:
- 2 TBS fresh mint, chopped
- 8 oz. fresh ricotta cheese
- 1 lemon, zested and juiced
- 1/2 TBS extra virgin olive oil
SAUCE:
- 3 TBS butter
- 2 garlic cloves
- 1 1/2 cups dry white wine
- 1 shallot
PASTA:
- 1 lb. orecchiette pasta or one that you prefer
- 1 cup fresh or frozen peas
- 1 TBS butter
- 16 oz. mushrooms, sliced
- 4 cups baby spinach
- 1/2 cup radish, thinly sliced
- Fresh mint, to taste, finely chopped
- Fresh thyme, to taste
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 lemon juiced
- Fresh parmesan
Bring a pot of water to boil; meanwhile, prepare the lemon ricotta. In a small bowl, add the mint, lemon zest and lemon juice to the ricotta and whip with a whisk. Refrigerate until ready to serve. Once the water boils, add salt and cook pasta according to directions on the box. Add the peas 2 to 3 minutes before pasta finishes cooking. Drain pasta and immediately toss with sauce below.
While the pasta is cooking, prepare the sauce. Heat a sauce pan over medium high heat. Add one tablespoon of butter to the pan and heat until it foams. Add the shallots and saute, stirring continuously, until the shallots are soft and beginning to brown, about 4 to 6 minutes. Add garlic and saute for about one minute. Deglaze the pan with white wine and, then, add the final two tablespoons of butter. Cook over medium heat
until the sauce is reduced by half, about 3 minutes. Pour sauce over the pasta and peas. Set aside.
Add two tablespoons of butter to the pan and heat until it foams; add the mushrooms and saute until browned around the edges. Once the mushrooms are fully cooked, gently fold spinach into the mushrooms and cook until spinach wilts, about one minute. Combine with pasta and peas, tossing gently. Add the juice of one lemon, mint, thyme, salt and pepper, to taste. Toss to combine. Serve immediately, topping each serving
with ricotta and parmesan cheese.
