Creamy Lemon Ricotta Rigatoni | With Peas & Mint

Bring a large pot of generously salted water to a boil. Cook the rigatoni al dente according to the package instructions. Just before draining, scoop out about 100 ml of the starchy pasta water and set aside.

During the last 3 minutes of cooking time, add the frozen peas directly to the boiling water with the pasta and cook together.

Meanwhile, finely grate the lemon zest and squeeze the juice from one half. Finely chop the garlic. Wash the fresh mint, pat dry, and cut into fine strips.