Pasta with Ricotta & Peas

• 1/2 pounds Shell Pasta (I Used Tofette)
• 1 Tablespoon Extra-virgin Olive Oil, Plus More For Drizzling
• 1 Tablespoon Butter
• 1 cup Fresh Peas, Shelled And Blanched, Or Thawed From Frozen
• 1 cup Ricotta Cheese
• 1/2 cups Parmigiano Reggiano Cheese, Freshly Grated, Plus More For Serving
• 1/2 teaspoons Lemon Zest
• 1/2 cups Loosely Packed Parsley, Roughly Chopped

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook, stirring occasionally, until al dente.
3. Drain, reserving 1 cup of pasta water.
4. Warm oil and butter in a large saute pan over medium heat.
5. Add peas and season with salt and pepper.
6. Saute until just warmed through.
7. Add pasta to the pan and toss to combine.
8. Stir in cheeses, along with enough pasta water to create a sauce.
9. Taste for seasoning.
10. Stir in zest and parsley.
11. Serve with grated cheese.
12. Enjoy.

shell pasta, extravirgin olive oil, butter, fresh peas, ricotta cheese, lemon zest, parsley

Taken from tastykitchen.com/recipes/main-courses/pasta-with-ricotta-peas/ (may not work)