Spaghetti With Ricotta And Pea Pesto

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1/2 pound spaghetti

1 cup frozen peas, thawed

1/4 cup pine nuts

1/4 cup grated Grana Padano cheese

1 teaspoon fresh lemon juice

1 large garlic clove

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

1/2 cup part-skim ricotta

Fresh mint leaves, torn

5 teaspoons toasted pine nuts

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