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Ingredients

• Salt and pepper
• 1 pound penne rigate pasta
• Two boxes frozen green peas (10 ounces each box)
• 1/3 cup chopped fresh mint (a generous handful)
• 1/3 cup chopped flat leaf parsley (a generous handful)
• 1 cup ricotta cheese
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 shallots, finely chopped
• 1/2 cup dry white wine or chicken broth
• 2 radishes, thinly sliced, for topping
• 1 cup pea sprouts or pea shoots, for topping

Description

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Rachael Ray