Cook rigatoni according to package directions
Heat tuscan herb olive oil in a large pan over medium heat
Add diced shallots and minced garlic, sauté until fragrant
Add cubed mortadella and cook until slightly crispy
Pour in white wine and let simmer
Add thawed peas and chili flakes
Stir in ricotta, lemon zest, salt and black pepper
Crush pistachios and fold into the sauce
Toss cooked rigatoni with the sauce until well combined
Serve immediately
