INGREDIENTS
2 cups
Arugula
1 1/8 cups
Flat-leaf parsley
1/2 tsp
Lemon, zest
5/8 cup
Mint, fresh
1 cup
Peas, fresh or frozen
1
Egg, large
1 lb
Paccheri rigati or rigatoni
1/4 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
1/4 cup
Butter plus more, unsalted
1 cup
Fontina cheese
1 3/4 cups
Parmesan, grated
1 cup
Ricotta
4 cups
Whole milk
9
"-diameter springform pan