Creating a vibrant, fresh and creamy sauce, the combination of peas, mint, and ricotta tastes like springtime. Paired with the deliciously umami and saline flavors of our Ancient Grain Rigatoni infused with Seppia Ink, this dish is balanced and bright, just how we like it. If your garden is simply overflowing with green asparagus spears, you can always substitute them for spring peas. While the flavor won’t be quite the same, it will still be delicious, we promise.
SEPPIA INK RIGATONI WITH MINT PEA SAUCE
▢ 8 oz Squid Ink Rigatoni
▢ 1 cup spring peas (frozen or fresh)
▢ 1/4 cup fresh mint leaves
▢ 1 lemon, zested and juiced
▢ 1 tsp Aglio e Oglio Herb Blend
▢ 1/4 cup Heritage Blend Olive Oil
▢ 1/2 cup ricotta cheese
▢ pinch of salt
▢ Parmigiano-Reggiano to serve.
- Bring a pot with 3 cups of water to a boil. Blanche the peas quickly, just 30 seconds or so, and drain. Cool completely.
- Add the peas, mint, lemon zest and juice, Aglio e Oglio, olive oil, a pinch of salt and ricotta cheese to a food processor and blend until smooth.
- Bring a large pot of water to a boil and cook the pasta to al dente, roughly 9-11 minutes. Drain.
- Toss the pasta with the pea sauce and finish with freshly grated Parmigiano-Reggiano to serve.