Pasta With Peas Pine Nuts And Ricotta 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

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.

CAVATELLI WITH PEAS AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
• Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
• Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
• Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.

PENNE WITH RICOTTA AND PEAS

Steps:

• Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
• Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
• Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

CREAMY PASTA WITH PEAS

Steps:

• For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
• Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
• Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
• For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

CREAMY RICOTTA TART WITH PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
• Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
• Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
• Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
• In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

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.