Ricotta and Pea Pasta

5 Reviews
ADD YOUR REVIEW
Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
25 Mins
Yield
Serves 4
By Julia Lee
May 2014
RECIPE BY Sunset

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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Big Apple Annie

lmscali
May 11, 2015
I love this recipe as is.  Wouldn't add or change a thing except perhaps a little less salt.  This is a modern version of an Italian favorite, "Pasta e Pizelle".  I think the lemon juice and zest give this a freshness

lmscali's Review

janerj
August 06, 2014
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.

janerj's Review

Bigapplelady
June 24, 2014
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.

enrofdkl's Review

enrofdkl
April 25, 2014
N/A