Bowties with Sugar Snaps, Lemon and Ricotta | Timmy’s Recipe Book
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Cooking tools:
- Pot
- Colander
- Measuring cup
- Cutting board
- Chef's knife
- Wooden spoon
- Grater
- Serving bowl
- Tongs
- Spoon
- Stove
- Kitchen scale
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
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