Rigatoni with Ricotta and Pea Pesto

1. Boil Water

Fill a large pot with water and add about 2 teaspoons of salt per quart of water. Bring to a rolling boil, then reduce heat to low and cover to keep warm.

2. Make Pesto

In a food processor, combine the peas, ricotta cheese, microplaned parmesan cheese, basil leaves, chives, toasted pine nuts, and microplaned garlic. Pulse until a coarse paste forms. With the processor running, gradually add the olive oil until the mixture becomes smooth and emulsified. Season with salt and freshly ground black pepper to taste.

3. Cook Pasta

Return the pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

4. Sauce Pasta

In a large pan over medium heat, add 1/4 cup of the reserved pasta water. Add the cooked rigatoni, and once the water is about half reduced, turn off the heat. Stir in the pea pesto, tossing vigorously to coat the pasta and form a glossy sauce. If needed, adjust the thickness with a splash more of the reserved pasta water.

5. Serve

Divide the pasta between two bowls. Drizzle with a little extra olive oil and give a final sprinkle of microplaned parmesan cheese and freshly ground black pepper. Serve immediately and savor the blend of flavors.