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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ricotta and Pea Pasta Recipe

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This recipe for Ricotta and Pea Pasta is from Fishman Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs. plus 2 tsp. kosher salt
1 lb. tube pasta, such as ziti
1 clove garlic
⅓ cup loosely packed flat-leaf parsley
2½ cups thawed frozen peas, divided
15 oz. (1½ cups) ricotta cheese
1 Tbs. lemon juice
1 tsp. lemon zest
5 Tbs. olive oil, divided
¾ tsp. pepper
2 Tbs. toasted pine nuts
½ cup finely shredded Parmigiano-Reggiano cheese
Directions:
Directions:
1. Bring a large pot of water with 1 Tbs. salt to a boil. Add pasta and boil until tender, 7-9 minutes.
2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1½ cups peas, the ricotta, lemon juice, and lemon zest, 4 Tbs. oil, remaining 2 tsp. salt, and the pepper. Pulse to a course puree.
3. Reserve 1 cup of pasta water. Drain pasta and return to pot. Immediately add ricotta-pea puree and remaining 1 cup peas and stir until well combined. Add a little pasta cooking water, if necessary, to loosen sauce.
4. Divide among 4 bowls. Sprinkle each with pine nuts and cheese, and drizzle with remaining1 Tbs. oil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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