Red Lentil Rotini with Lemony Ricotta, Peas and Greens

1. Bring a large saucepan of water to a boil and cook pasta to package directions until just al dente. Drain, reserving approximately ½ cup of pasta water.
2. Return pasta to warm pan. Add snap peas, tomatoes, spinach, spring onions and mint.
3. In a small bowl mix garlic, lemon juice, lemon zest and olive oil. Add to pasta and vegetables and stir to combine.
4. Bring heat to low. Add 1 ricotta cheese and vegetable broth. Stir to thin cheese to a sauce-like consistency. Salt and pepper to taste.

Vegan option:

Replace ricotta with cashew cream: Soak 1 cup raw cashews in water for 1 hour to overnight.

Drain, and place in a high speed blender or food processor with 1 cup low sodium vegetable broth.

Blend until smooth. Add to pasta without additional vegetable broth.