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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 492
  • Calories from fat: 22%
  • Protein: 23g
  • Fat: 12g
  • Saturated fat: 5.8g
  • Carbohydrate: 72g
  • Fiber: 5.2g
  • Sodium: 141mg
  • Cholesterol: 33mg


  • 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. 1. Cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes.
  2. 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. 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.
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