Orecchiette with Cheese Sausage Snap Peas Lemony Ricotta with Mint
Ingredients
- 1/2 cup whole milk ricotta
- 1 lemon, zested
- kosher salt
- 1 rope (13 1/2 ounces) cheese sausage, halved lengthwise and cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 3/4 pound orecchiette
- 1/2 pound snap peas, strings removed and halved crosswise
- 2 tablespoons roughly chopped mint
- flaky salt, such as Maldon or Jacobsen
Instructions
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