Pasta With Ricotta And Peas Recipes

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PASTA WITH PEAS, RICOTTA SALATA, AND LEMON



Pasta with Peas, Ricotta Salata, and Lemon image

Categories     Pasta     Appetizer     Quick & Easy     Ricotta     Lemon     Basil     Pea     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a main course

Number Of Ingredients 8

6 ounces dried pasta such as farfalle
1 cup frozen peas
1/4 cup packed fresh basil leaves
3 ounces ricotta salata cheese*
1 lemon
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh tarragon leaves
*available at specialty foods shops and many supermarkets

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.

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA



Spaghetti with Spinach, Peas, and Herbed Ricotta image

A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces whole-milk ricotta (1 1/2 cups)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 tablespoons chopped fresh basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for serving
1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)
3 cloves garlic, thinly sliced
12 ounces fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
12 ounces spaghetti
1 cup fresh or frozen peas

Steps:

  • In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
  • Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
  • Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

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