Bring a large pot of salted water to a boil. Add the pasta and cook as
the label directs. Reserve 1 cup cooking water, then put the peas in a
colander and drain the pasta over the peas.
Place the empty pot over medium heat and add the butter, swirling to
melt. Add the radishes, shallot and red pepper flakes. Cook, stirring
occasionally, until the radishes are slightly softened, about 2
minutes. Add the pasta and peas along with the spinach, herbs, lemon
juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few
grinds of pepper. Cook, tossing, until the spinach is wilted and the
pasta is lightly coated, gradually adding more of the reserved cooking
water if needed.
Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of
pepper in a small bowl. Serve over the pasta.
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