Al Bronzo Fusilli with Pea & Watercress Ricotta

1) Bring a large pot of water to a boil, cook pasta until perfectly al dente.

2) Bring a second pot of water to a boil, blanch peas, watercress, and mint leaves for 30 seconds.

3) Shock in ice water and pat dry.

4) Add to a blender with ricotta, garlic, olive oil, lemon zest, lemon juice, and 1/2 cup pasta water.

5) Season.

6) To make the gremolata topping, finely chop parsley, pine nuts, mint leaves, and garlic.

7) Mix in the lemon zest and parmesan cheese and stir to combine.

8) Season.

9) Drain the pasta and add the pea and watercress ricotta over medium heat until the pasta is fully coated.

10) Plate with the gremolata topping.