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Cavatelli with Peas and Ricotta Recipe

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This recipe for Cavatelli with Peas and Ricotta is from My Favorite Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Kosher salt
8 oz. (about 2 cups) cavatelli pasta
2 tbsp. extra-virgin olive oil, plus more for drizzling
4 tbsp. unsalted butter
Freshly ground pepper
1 cup frozen peas
cup grated parmesan cheese
cup chopped arugula
⅓ cup chopped fresh basil
cup chopped fresh mint
1 cup whole-milk ricotta cheese
tsp. grated lemon zest

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cups cooking water, then drain. Heat the olive oil, 2 tbsp. butter, cup of the reserved cooking water, 1 tsp. pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes. Return the pasta to the pot along with the remaining 2 tbsp. butter, the parmesan and cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls. Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.

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