Inspired by The Zuni Cafe Cookbook
and Sunday Suppers at Lucques.
Spaghetti and bucatini are the classic pasta choices for this dish, but penne and orecchiette work well, too.
This makes some very saucy pasta; for a more spare, Italian-style dish, increase the pasta to 12 ounces, and reserve a splash of pasta water to add the the finished dish if it seems dry.
Pea greens are sometimes called 'pea shoots' or 'tendrils;' if you can't find them, omit them, or throw in some baby spinach leaves or arugula with the peas, if you like. I'm guessing you could omit the ricotta if you didn't have any. Enjoy with a crisp white wine.
Nutritional values are based on one of four servings.