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1 cup (about 8 ounces) ricotta cheese
1/4 cup fresh grated Parmesan cheese
1 tsp lemon zest
1 TBSP lemon juice
1/4 tsp red pepper flakes
1/4 tsp dried basil
12 ounces orecchiette pasta
1 cup frozen peas
1/4 cup olive oil
2 garlic cloves, peeled and crushed
salt & pepper
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1st Keep
 rosbough
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