Lemony Green Pasta with Peas & Ricotta

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Ingredients

Fine sea salt
1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
¼ cup extra-virgin olive oil
2 large cloves garlic, smashed and peeled
Zest and juice from 1 medium lemon, preferably organic
¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
½ pound (8 ounces) rigatoni or pappardelle or pasta of choice
2 cups (8 ounces) fresh or frozen peas
¾ cup (2 ounces) coarsely grated Parmesan cheese
½ cup or more ricotta cheese, for garnish

1 of 4 servings (sodium is approximate, based on 1/2 teaspoon salt total) per serving

As published by Cookie and Kate.

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