Pea & Mint Pasta Filling

Blanch the peas in boiling water until vibrant, about 20 seconds, then add the mint leaves and cook a few seconds more until wilted. Drain immediately and run under cold water to stop the cooking. Transfer to a blender and purée until smooth. If the mixture is very loose, strain through a fine mesh sieve. Add ricotta to a food processor. Follow with most of the pea purée, pecorino & lemon zest. Pulse to combine—if the mixture isn’t too loose, add the remaining purée. Season to taste with salt, lots of pepper & a squeeze of lemon juice. Pulse again until smooth & creamy.