Orechiette With Ricotta And Basil

By Sunset
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12 ounces dried orechiette pasta

1 1/2 teaspoons minced garlic

2 teaspoons olive oil

1 cup (8 oz.) whole-milk ricotta cheese

1 cup fat-skimmed chicken broth

1 cup frozen petite peas

1/2 cup minced fresh basil leaves

Salt and pepper

Lemon wedges

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