Orecchiette With Peas Ricotta And Parmesan Recipes

ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Bring several cups water to a boil in a small pot for cooking the peas.
• Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
• Heat the oil in a small skillet.
• Add in the onion and saute until lightly browned, about 7 minutes.
• Stir in the peas and cook for 30 seconds.
• Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
• Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
• When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
• Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
• Divide among individual bowls and serve immediately.

ORECCHIETTE WITH ASPARAGUS AND PEAS

Steps:

• Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
• Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
• When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

ORECCHIETTE WITH PEAS, PINE NUTS, AND RICOTTA RECIPE - (4/5)

Steps:

• 1. Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes. Off heat, stir in peas and set aside. 2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. 3. Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixture. Sprinkle with pine nuts and remaining 1 tablespoon mint. Drizzle with extra oil. Serve.

ORECCHIETTE CARBONARA WITH PEAS

Steps:

• Bring a large pot of generously salted water to a boil. In a large sauté pan, place bacon and pancetta in oil over medium-low heat. Cook until bacon is browned and has rendered most of its fat. Drain all but 1 tablespoon of fat, leaving meat in the pan. Scrape in onion and garlic, and sauté until glassy and translucent, then add peas and thyme. Cook for 1 minute, then turn off heat.
• In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
• When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum). Ladle out a cup of cooking water, and reserve. Drain pasta, and pour it into sauté pan with bacon; grind coarse pepper over top. Fold pasta into sauce.
• Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce. Add pea tendrils (or spinach), and fold once more. Taste and adjust seasoning, adding a generous squeeze of lemon juice. Add a little pasta water if it becomes too thick. Spoon into shallow bowls, and sprinkle with parsley.

ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM

Steps:

• 1. Cook pasta according to package directions.
• 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
• 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
• 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.