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Sweet Pea Pasta Toss

Photo: Jennifer Causey Styling: Lindsey Ellis Beatty

Active time 20 mins
Total time 30 mins

Serves: 8

Ricotta salata is an Italian sheep's milk cheese with a salty finish. Feta, Parmesan, or goat cheese would be equally delicious.


  • 16 ounces uncooked whole-wheat spaghetti
  • 3/4 pound fresh sugar snap peas
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 large shallot, thinly sliced (about 1/4 cup)
  • 1 large garlic clove, minced (about 1 tsp.)
  • 1 cup frozen green peas, thawed
  • 3 cups lightly packed pea tendrils
  • 3/4 cup shaved ricotta salata
  • 1/2 cup thinly sliced mint leaves
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

How to Make It

  1. Cook pasta according to package directions, adding sugar snap peas to boiling water during last 1 minute of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain.

  2. Whisk together olive oil and next 4 ingredients in a large bowl. Add pasta mixture to bowl; toss to coat. Gently stir in peas and next 3 ingredients. Sprinkle evenly with salt and pepper. Serve immediately, or cover and chill up to 4 hours.