Pappardelle with Spring Vegetables

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook as the label directs.

3. 3

   Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.

4. 4

   Place the empty pot over medium heat and add the butter, swirling to melt.

5. 5

   Add the radishes, shallot and red pepper flakes.

6. 6

   Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes.

7. 7

   Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper.

8. 8

   Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.

9. 9

   Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.

10. 10

    Serve over the pasta.

11. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.