Pasta With Sun-Dried Tomatoes, Ricotta, And Peas

• 1 lb medium pasta shell
• table salt
• 1 cup frozen peas
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups ricotta cheese
• 1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse)
• 1/4 cup parmesan cheese, grated
• 2 teaspoons fresh mint leaves, finely chopped
• ground black pepper
• parmesan cheese, garnish

1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.

pasta shell, salt, frozen peas, garlic, olive oil, red pepper, ricotta cheese, tomato, parmesan cheese, mint, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/pasta-with-sun-dried-tomatoes-ricotta-and-peas-438010 (may not work)