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

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.

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.

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.

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA

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.

TWO-PEA PASTA WITH RICOTTA AND TARRAGON

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
• Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
• Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.