INGREDIENTS
20 jumbos
pasta shells
3 tbsps
butter
3 tbsps
flour
2 cs
milk
1 serving
kosher salt and pepper
15 oz
whole-milk ricotta
2
scallions
1 1/2 cups
peas
3 tbsps
flat-leaf parsley
2 tbsps
mint
1 1/2 tsp
lemon zest
3/4 cup
mozzarella
1/2 cup
romano