This pasta turned out really tasty. I halved the ricotta, oil, and salt though. It was plenty salty as it was, and I dont like things super rich. I served with some baked chicken breast and we both loved it.
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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