Creamy Rigatoni Pasta With Ricotta and Peas | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 3/4 cup whole milk ricotta cheese
• 3/4 cup frozen peas (thawed)
• 1/2 cup fresh basil leaves (roughly chopped)
• 1/4 cup fresh parsley leaves (roughly chopped)
• Kosher salt and pepper to taste
• 1 pound rigatoni
• 2 tablespoons extra virgin olive oil (plus more for serving)
• 4-5 garlic cloves (thinly sliced)
• 1/2 cup dry white wine (optional)
• 1 cup freshly grated pecorino romano
• 1/3 cup panko breadcrumbs (toasted in butter*)
• 1 lemon (zested)