Of course, just about any pasta shape will do, but a small cut shape complements this sauce best. Try shapes like penne, ziti, gemelli, strozzapretti, etc. What you see in the image above is a shape called trofiette.
Pasta with Mint Pesto, Peas and Ricotta Salata
serves 4-6 as a small lunch or first course
1/2 pound dry pasta
2 cups fresh or frozen (defrosted) peas
4 garlic cloves, chopped
1/2 cup olive oil, divided
1/3 cup packed fresh mint leaves, plus nice mint tops reserved for garnish
1/4 pound ricotta salata, shaved into shards
Freshly ground pepper, to taste
In a small saucepan, heat 2 tablespoons oil over medium low. When hot enough that a piece of chopped garlic sizzles, add rest of garlic and sauté for 30 seconds, stirring. Don't let brown.
In a blender with a lid, add cooked garlic and its oil, remaining oil, and mint leaves. Set pesto aside.
Meanwhile, get the water going for the pasta. Add a dash of salt once it boils and cook the pasta according to instructions. In the last 30 seconds of cooking, drop the peas in, bring back to boil, then drain and toss with pesto. Top with shards of ricotta salata and a few cracks of pepper. Garnish with mint tops and serve.