"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta with Sun Dried Tomatoes, Ricotta and Peas Recipe

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This recipe for Pasta with Sun Dried Tomatoes, Ricotta and Peas, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Lotze
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. medium pasta shells
table salt
1 c. frozen peas (4 ounces)
2 medium cloves garlic , minced or pressed through garlic press (2 teaspoons)
2 tbsp. olive oil
1/4 tsp. red pepper flakes
12 oz. whole-milk ricotta (1 1/2 cups)
1 c. drained oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse
1/4 c. grated Parmesan cheese , plus additional for serving
2 tsp. finely chopped fresh mint leaves
ground black pepper

Directions:
Directions:
1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.

Personal Notes:
Personal Notes:
From Cooks Illustrated. A rich, creamy dish without all of the calories of an alfredo!

 

 

 

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