Yield 4-5
I love this pasta with fresh peas, but you can certainly use frozen. Just add them to the pot frozen. I have also made this with zucchini, in which case just use cubed zucchini or yellow summer squash.
In a medium bowl, put the ricotta, grated parmigiano reggiano, lemon zest and mint. Taste and adjust for seasoning. I love a lot of black pepper. Set aside.
In a pan large enough to hold all the drained pasta later, add the olive oil and onions and some salt. Turn heat to medium and slowly soften. You don’t want them to brown. When they have softened turn off the heat and add the prosciutto and stir well. Set aside.
Bring a large pot of salted water to boil. Add the pasta and return to boil. After 5 minutes add the peas. Cook until both are done, another 8 minutes or so.
Turn on the heat under the onions to reheat. Drain the pasta and peas reserving a cup of the cooking water.
Add the drained pasta and peas to the onion mixture, along with the cooking water. Stir to combine well.
Turn off the heat and add the ricotta mixture, stirring to combine. Taste and adjust for seasoning. I like to add a squeeze of lemon juice.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2021/06/ricotta-pea-pasta/