Pappardelle with Spring Vegetables

• Kosher salt
• 12 ounces pappardelle pasta
• 1 cup frozen petite green peas
• 2 tablespoons unsalted butter
• 1 bunch radishes (about 8), halved or quartered if large
• 2 tablespoons chopped shallot
• Pinch of red pepper flakes
• 5 cups baby spinach (about 3 1/2 ounces)
• 1 cup chopped mixed fresh herbs (such as parsley and chives)
• 1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
• Freshly ground pepper
• 1/2 cup part-skim ricotta cheese

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.
4. Place the empty pot over medium heat and add the butter, swirling to melt.
5. Add the radishes, shallot and red pepper flakes.
6. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes.
7. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper.
8. Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
9. Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
10. Serve over the pasta.
11. Photograph by Antonis Achilleos

kosher salt, pasta, frozen petite green peas, unsalted butter, radishes, shallot, red pepper, baby spinach, herbs, lemon zest, freshly ground pepper, ricotta cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pappardelle-with-spring-vegetables.html (may not work)