Orechiette with Ricotta and Basil

Notes: This pasta dish comes from Wildwood Restaurant & Bar in Portland. As a variation, use fromage blanc instead of chèvre (goat) cheese. For a creamier dish, stir in more hot broth.
Makes 4 servings


+ Add To Shopping List
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


1. Cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir garlic in oil until limp, about 2 minutes. Add cheese, broth, and peas and stir until simmering, 4 to 5 minutes.

3. Drain pasta; return to pan. Add cheese mixture to pasta and mix well. Add basil and mix again. Add to taste salt, pepper, and juice from lemon wedges.

Created date

April 2004

Nutritional Information

Calories 492
Caloriesfromfat 22 %
Protein 23 g
Fat 12 g
Satfat 5.8 g
Carbohydrate 72 g
Fiber 5.2 g
Sodium 141 mg
Cholesterol 33 mg