Lemony Green Pasta with Peas & Ricotta

Ingredients

• Fine sea salt
• large bunch kale*, preferably Tuscan/lacinato but any variety works
• extra-virgin olive oil
• large cloves garlic, smashed and peeled
• Zest and juice from 1 medium lemon, preferably organic
• teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• pound rigatoni or pappardelle or pasta of choice
• fresh or frozen peas
• coarsely grated Parmesan cheese
• or more ricotta cheese, for garnish