For gnocchi, orecchiette, penne, fusilli, paccheri…
120g fresh spring peas
1 clove garlic, smashed
2 sprigs mint
Cook the peas until just tender in boiling water with 1 sprig of mint and the smashed garlic.
Drain through a colander and transfer to a bowl. Remove the garlic clove and the mint.
Using the end of a rolling pin or a mashed, roughly break up the peas to a coarse paste.
Stir through the ricotta, pecorino, season with sea salt and a touch of freshly grated nutmeg (ricotta loves nutmeg).
Heat gently before stirring through your chosen pasta, adding a little of the pasta cooking water to loosen.
Top with freshly grated pecorino and freshly chopped mint. Freshly grated lemon zest and a few twists of black pepper are also lovely here!