I followed this recipe exactly. This is a good, solid recipe, but it's not worthy of a special occasion or outstanding. I think the flavors could be a little more complex. Maybe if you added some fresh oregano and thyme with the parsley when you puree everything together--that would probably lend some complexity and brighten things up a bit more. Definitely do not skip the toasted pine nuts because it adds some complexity back in. This dish is ultimately a bit sweet because of the peas, and with the richness of the ricotta cheese, you will need to serve some crisp white wine with it to cut through the heaviness. I'm not sure if I'll make it again.
Ricotta and Pea Pasta
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 868
- Calories from fat: 36%
- Protein: 39g
- Fat: 35g
- Saturated fat: 11g
- Carbohydrate: 103g
- Fiber: 8g
- Sodium: 1574mg
- Cholesterol: 48mg
- 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
- 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.
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