Ricotta and Pea Pasta

Ricotta and Pea Pasta Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
We are big fans of frozen peas because they're often better than fresh--and they take no time to cook. Thaw them right before you need them so they don't get wrinkly.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 868
Caloriesfromfat 36 %
Protein 39 g
Fat 35 g
Satfat 11 g
Carbohydrate 103 g
Fiber 8 g
Sodium 1574 mg
Cholesterol 48 mg

Ingredients

1 tablespoon plus 2 tsp. kosher salt
1 pound tube pasta, such as ziti
1 garlic clove
1/3 cup loosely packed flat-leaf parsley
2 1/2 cups thawed frozen peas, divided
15 ounces (1 1/2 cups) ricotta cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
5 tablespoons extra-virgin olive oil, divided
3/4 teaspoon pepper
2 tablespoons toasted pine nuts
1/2 cup finely shredded parmigiano-reggiano cheese

Preparation

1. Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.

2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.

3. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.

4. Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.

Note:

Julia Lee,

May 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note