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Orechiette with Ricotta and Basil

Yield Makes 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.