The colors of this dish tell you it's a tasty vegetarian recipe indeed!
1 pound dried bowties pasta
½ cup (1 ounce) finely grated pecorino romano
2 tablespoons extra virgin olive oil plus an additional 2 teaspoons
Sea salt
1 teaspoon red pepper flakes
1 cup ricotta cheese
Juice of 1 lemon
A few sprigs of fresh mint slivered
Bring a large pot of water to a boil.
While waiting string the peas and cut into ½ inch segments.
Cook the bowties for two minutes less than the recommended time on the package. Add the peas to the boiling pasta and cook for one minute more.
Reserve one cup pasta cooking water, then drain the peas and pasta.
Add the pasta and peas back to the empty pot with ½ cup pasta cooking water, grated cheese, the olive oil, salt and red pepper flakes. Cook on high for one minute, tossing constantly. Add a little more water if the pasta looks too dry.
Turn heat off and dollop ricotta all over in large spoonfuls and without stirring, tip pasta mixture into a wide serving bowl.
Drizzle the remaining 2 teaspoons of oil over the entire dish, squeeze lemon juice over that and finally sprinkle with mint.