Pasta with Sun-Dried Tomatoes, Ricotta, and Peas | America's Test Kitchen

Ingredients

• 1 pound medium pasta shells
• table salt
• 1 cup frozen peas (4 ounces)
• 2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 12 ounces whole-milk ricotta (1 1/2 cups)
• 1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse
• 1/4 cup grated Parmesan cheese, plus additional for serving
• 2 teaspoons finely chopped fresh mint leaves
• ground black pepper