PASTA CON PISELLI E RICOTTA

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This is a very green and super seasonal pasta. And it’s very easy to make. I love the balance of the heat with the ricotta salata and the sweetness of the freshly shelled English peas. This dish simply exudes summer despite not having any tomatoes. INGREDIENTS (serves 4-6 as a first course): -2 pounds English peas, shelled (I love the peas available from Iacopi Farms at the Saturday Ferry Plaza farmer’s market) -6 large bunches of mint, leaves removed -4 medium to large bunches of basil, leaves removed -1/2 tablespoon hot Controne pepper or other Italian chili flakes (you may

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