Creamy Lemon-Ricotta Pappardelle with Spring Peas

Finely mince 1 shallot and 3 garlic cloves. Finely chop 10g of fresh mint leaves and 10g of fresh chives. Finely grate 40g of vegetarian parmesan-style hard cheese. Grate the rind of 1 lemon to obtain 1 tbsp of zest, then squeeze the lemon to yield 2 tbsp of fresh juice.

In a large, deep pot, melt 30g of unsalted butter with 15ml of olive oil over medium heat. Add the minced shallot and cook for 3 minutes until softened and translucent.

Add the minced garlic and 0.25 tsp of ground nutmeg to the pot. Stir constantly for 1 minute to release the aromatics without letting the garlic brown.

Pour in 500ml of vegetable broth and 250ml of water, then bring the liquid to a rolling boil over high heat.

Add 200g of uncooked pappardelle pasta directly into the boiling broth. Reduce the heat to medium-low to maintain a active simmer. Cook for 8 to 9 minutes, stirring frequently to prevent the wide noodles from sticking together, until the pasta is al dente and has absorbed most of the liquid, leaving a small pool of thick, starchy broth at the bottom.

Reduce the heat to low. Stir in 150g of frozen peas and cook for 2 minutes until they are heated through, plump, and bright green.

Add 250g of ricotta cheese, 40g of grated vegetarian hard cheese, the 1 tbsp of lemon zest, and 2 tbsp of fresh lemon juice to the pot. Stir vigorously for 1 minute; the cheeses will melt and combine with the remaining starchy pasta liquid to form a thick, glossy, emulsified sauce that coats the noodles.

Gently fold in the chopped mint and chives. Season to taste with salt and freshly cracked black pepper. Divide immediately between two warm pasta bowls and serve.