Pappardelle with spring vegetables

Ingredients:

• 340 gr. pappardelle pasta
• 1 cup frozen green peas
• 2 tablespoons unsalted butter
• 1 bunch radishes (about 8 pcs.), cut in half or into quarters if large
• 2 tbsp. l. chopped shallots
• A pinch of red pepper flakes
• 5 cups small spinach (about 90 g)
• 1 cup chopped fresh herbs (such as parsley and chives)
• 1 tsp grated lemon zest + additional juice of half a lemon
• 0.5 cups semi-skimmed ricotta

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Separately, set aside 1 cup of water, then place the peas in a colander and discard the pasta over the peas.
2. Place the empty saucepan over medium heat and add the butter, stirring until melted. Add the radishes, shallots, and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes.
3. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup of the pasta cooking water, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until the spinach is wilted and the pasta is lightly coated, gradually adding more water if needed.
4. In a small bowl, combine the ricotta, lemon zest, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Serve with pasta.