Lemony Green Pasta with Peas & Ricotta

Ingredients (11)

• Fine sea salt
• 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• Zest and juice from 1 medium lemon, preferably organic
• 1/4 teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• 1/2 pound (8 ounces) rigatoni or pappardelle or pasta of choice
• 2 cups (8 ounces) fresh or frozen peas
• 3/4 cup (2 ounces) coarsely grated Parmesan cheese
• 1/2 cup or more ricotta cheese, for garnish