Bowties with Sugar Snaps, Lemon and Ricotta | Timmy’s Recipe Book | Umami

Ingredients

• Salt for pasta water
• 1 pound sugar snaps
• 1 pound dried pasta bowties
• 1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
• Glug, then drizzle, of olive oil
• Coarse or fine sea salt for sprinkling
• Ground black pepper or red pepper flakes
• Juice of 1 lemon, plus more to taste
• Few leaves of mint, slivered
• 1 cup ricotta; use fresh if you can find or have motivation to make it