Easy Garden Pasta Side Dish with Lemon Ricotta

Ingredients:

• 340 g of Gemelli pasta (spirals)
• 2 cups sugar snap peas, trimmed and cut into 2cm pieces (about 200g)
• 6 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 6 radishes, thinly sliced ​​(about 1 cup)
• 1 small yellow bell pepper, thinly sliced
• 0.5 cup grated Parmesan (about 30 g)
• 2/3 cup chopped fresh herbs (such as parsley, basil, and/or chives)
• 1 cup ricotta
• 1 teaspoon finely grated lemon zest

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions, adding the peas 2 minutes before the end of cooking. Separately, set aside 0.5 cups of the pasta cooking water and discard the rest.
2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt, and a few grinds of black pepper; cook until the garlic softens, about 1 minute. Add the radishes and bell pepper and cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta water and cook until the vegetables are tender, another 2 minutes. Season with salt and pepper to taste.
3. Add the pasta and peas to the pan along with the remaining 3 tablespoons of butter, Parmesan, and most of the herbs, reserving a few spoonfuls for serving. Stir to distribute the ingredients evenly, adding enough of the reserved pasta water to thin the sauce. Season with salt and pepper to taste.
4. In a bowl, combine the ricotta, 1 tablespoon of water, lemon zest, and a pinch of salt. Top each serving with lemon ricotta and sprinkle with the remaining herbs.