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

Recipe from

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


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.


May 1999