Little Ears Pasta with Peas, Mint & Ricotta

By Iron Chef Donatella Arpaia

4.5 / 5

10min

20min

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½ cup ricotta cheese
1 cup grated Parmesan cheese divided
2 tablespoons grated lemon zest divided
1 pinch salt and pepper to taste
1 (16 ounce) package orecchiette pasta
2 tablespoons unsalted butter
4 (4 ounce) Libby's® Sweet Peas Vegetable Cups
2 tablespoons chopped fresh mint