1lb dried rigatoni, garganelli or other short, hollow noodle
1 small piece n'duja (spicy pork sausage will work as well)
1C chicken stock
1C english peas
1C whole milk ricotta cheese
1T lemon zest
1 small piece pecorino or parmesan cheese.
salt to taste
fresh ground white pepper
1 bunch fresh basil
Bring large pot of lightly salted water to a boil, and cook pasta according to instructions.
In saute pan, over medium high heat, add peas and n'duja and cook for 2-3 minutes.
Strain pasta and add to sauce pan with peas & n'duja.
Add 1/4C chicken stock, 1T butter, salt and fresh pepper to taste. finish with torn basil leaves.
For lemon ricotta, fold ricotta, lemon zest, pinch of salt, and pepper in bowl, till mixed thoroughly.
Place pasta in individual serving bowls.
Place one dollop of lemon ricotta on top or each bowl of pasta.
Grate fresh pecorino over top.