Creamy green pea and ricotta penne | Minty Italian pasta

Bring a generous amount of water to a boil in a large pot, then salt it thoroughly with fine salt. Cook the dry penne until al dente according to the package instructions. Before draining, ladle out and set aside about 1.5–2 dl of the starchy cooking water; this will be crucial for the silky sauce.

Peel and finely chop or grate the garlic. Wash the organic lemon thoroughly, finely zest the yellow peel, and then squeeze the juice from one half. Pick the fresh mint leaves from the stems and chop them finely.

Heat the extra virgin olive oil in a deep frying pan over medium heat. Add the chopped garlic and sauté gently for half a minute until fragrant (be careful not to let it brown too much). Add the frozen green peas and cook for 3-4 minutes until the peas thaw and soften, but retain their bright green colour. Season with a pinch of salt and freshly ground black pepper.