Servings: a light supper for 2
With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Drain and toss them with the peas, cooked as above, and then with the ricotta. The peas nestle in the pasta, like little green pearls.
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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