Garden Pasta with Lemon Ricotta

• Kosher salt
• 12 ounces gemelli pasta
• 2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)
• 6 tablespoons unsalted butter
• 2 cloves garlic, chopped
• Freshly ground pepper
• 6 radishes, sliced (about 1 cup)
• 1 small yellow bell pepper, thinly sliced
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil)
• 1 cup ricotta cheese
• 1 teaspoon finely grated lemon zest

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes.
3. Reserve 1/2 cup cooking water, then drain the pasta and peas.
4. Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat.
5. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute.
6. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes.
7. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes.
8. Season with salt and pepper.
9. Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen.
10. Season with salt and pepper.
11. Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl.
12. Top each serving with the lemon ricotta and the remaining herbs.
13. Photograph by David Malosh

kosher salt, pasta, sugar snap peas, unsalted butter, garlic, freshly ground pepper, radishes, yellow bell pepper, parmesan cheese, herbs, ricotta cheese, lemon zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/garden-pasta-with-lemon-ricotta.html (may not work)