Mint and Lemon Ricotta Pasta Recipe (for 2) 8oz shells 1 Tbsp olive oil 2 Tbsp Butter 1 shallot minced 4 garlic cloves minced 1/2 tsp red pepper flakes 1/2 C white wine 1/2 Lemon juiced (~1-2 Tbsp) 1 C English peas (fresh or frozen) 1 C ricotta cheese 1 ladle pasta water 1/3 C Parmesan 2 sprigs of mint (leaves thinly sliced) 6 basil leaves thinly sliced Salt and pepper to taste Garnish: cracked black pepper, red pepper flakes, mint (Edit to the recipe: add pasta water to the ricotta before tossing it in with the noodles, this will prevent the ricotta from clumping and separating) Bring a large pot of salty water to a boil In a large skillet add oil and butter. Once melted add in your garlic, shallots and red pepper flakes. Season with salt and cook until fragrant. Squeeze in fresh lemon juice then add white wine. Reduce by half. Add in your peas cook for about 4-5 minutes. Turn off the heat and Add in ricotta cheese and a ladle of pasta water. Consistently stir until ...