Ingredients ¼ c. chopped chives 12 oz pappardelle ½ Tsp. kosher salt 1 Tsp. lemon zest ½ Tsp. pepper ½ c. part-skim ricotta cheese 1 Tsp. lemon zestProcedure Cook the ricotta pappardelle. Reserve ½ c. cooking water, then drain pasta before returning to the pot. As the pasta cooks, pulse 1 cup of thawed peas …
