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Ingredients
- 16 ounces Pappardelline egg pasta uncooked (or similar shape)
- 1/2 fresh lemon + zest
- 4 garlic cloves minced
- 3 teaspoons sea salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup whole milk ricotta
- 1/3 cup freshly grated parmesan cheese
- 1/2 cup heavy cream
- 1 Tablespoon extra virgin olive oil
- 10 ounces steamed sweet peas
- 4 ounces fresh baby arugula
- 3 Tablespoons chopped fresh mint
Instructions
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