SPRING PASTA WITH PANCETTA & RICOTTA

Serves 2

Equally rich, light and bright, this spring pasta calls for green garlic, which you can find at farmers markets and certain specialty grocers. If you can’t find it, you can use regular garlic, although use far less than called for here.

• 8 ounces pappardelle, fettuccine or long egg noodle of your choice

• Salt

• 4 ounces ricotta

• Black pepper

• 1 lemon

• 1⁄2 cup vegetable stock, optional

• 3 tablespoons extra-virgin olive oil, divided

• 2-3 ounces diced pancetta

• 1⁄2 cup chopped green garlic, green and white parts are both OK to use

• 2 tablespoons unsalted butter

• 1⁄2 teaspoon red chile flakes

• 5 ounces snap peas, trimmed and halved lengthwise

• 1⁄2 cup tender herb leaves and stems of your choice, roughly chopped

Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1⁄2 cup pasta water (if not using vegetable stock) and drain pasta. Meanwhile, season the ricotta in a small bowl with salt, pepper, about half the lemon’s zest and 1 tablespoon of olive oil. Stir together with a spoon and set aside.

Heat 1 tablespoon of olive oil in a medium skillet over medium-high. Once warm, add the pancetta and cook, stirring occasionally until golden brown and crisp, about 5 minutes. Transfer to a paper towel and drain all but 2 tablespoons of fat from the skillet. Turn heat down to medium-low.

Add the green garlic to the skillet, season with salt, and cook, stirring occasionally until tender and aromatic, about 3 minutes. Add the butter. Once melted, add the chile flakes and snap peas. Cook, tossing and stirring regularly until the peas are crisp-tender and still verdant green, about 2-3 minutes. Stir in pancetta. Add the pasta to the skillet along with either the vegetable stock or reserved pasta water. Toss and cook for just a couple of minutes until the sauce has thickened to your liking. Turn off heat and stir in the herbs.

To serve, season the pasta to taste with more salt and pepper. Add juice of half the lemon, toss, and drizzle the remaining 1 tablespoon olive oil on top. Transfer to serving plates with a big dollop of ricotta on top of each serving.