Lemon Ricotta And Pea Pasta Recipes

PASTA WITH RICOTTA AND PEAS

Steps:

• Bring a large pot of water to a boil for the pasta
• Heat a large skillet over medium heat with 2 turns of the pan of olive oil
• When hot, add butter to oil
• When it foams, add shallots or onions and garlic, and season with salt and pepper
• Stir 3 minutes then add stock; boil and reduce heat to a low simmer
• Salt pasta water, drop pasta to cook to a minute shy of al dente
• Add peas to simmering stock and cook 3-4 minutes then stir in the ricotta and warm through; add thyme and lemon zest
• Reserve 1/2 cup starchy, pasta water then drain pasta
• Add pasta to sauce along with the starchy water and grated cheese; toss to coat
• Add most of the parsley and mint, and transfer to serving bowl
• Top with drizzle of EVOO and remaining mint and parsley

LEMON RICOTTA PASTA WITH FRESH PEAS

Steps:

• In a large, high sided skillet, toast the pine nuts over medium heat. Watch them carefully! Stir them constantly! These will burn in a hot minute and then you will be out 5 bucks worth of expensive nuts. Not that I'm speaking from experience...
• Once the pine nuts are toasty and golden and fragrant, remove to a plate and set aside.
• Fill the high sided skillet with water and add 1 tablespoon of salt (it should taste like seawater.) Bring to a boil over high heat.
• Add the pasta and cook, stirring occasionally, until al dente. It should only take about 10 minutes, but check the package. Don't overcook it. Nobody likes limp noodles.
• When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.
• Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and a bunch of parsley*. I didn't measure this, just throw in what looks like it will be 1/3 cup. Add oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.
• Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.
• Add the ricotta mixture to the pasta and stir it up. Add the remaining cup of peas.
• Add 1/2 cup grated Parmesan and a few drizzles of olive oil. You can add this to the pot or over each individual serving.
• If you are serving adults, add a few shakes of crushed red pepper, or if you are serving kids leave it out (or just add a little).
• Top each serving with some toasted pine nuts.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

GARDEN PASTA WITH LEMON RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
• Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
• Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

RICOTTA AND PEA PASTA

Steps:

• 1. Bring a large pot of water with 1 teaspoons 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 tablespoons oil, remaining 2 teaspoons 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 bowls. Sprinkle each with pine nuts and parmigiano.

PASTA WITH PEAS, RICOTTA SALATA, AND LEMON

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
• Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.