Ricotta and Pea Pasta
We are big fans of frozen peas because they’re often better than fresh–and they take no time to cook. Thaw them right before you need them so they don’t get wrinkly.
This recipe, and others like it, can be found in the article “The Only List of Pasta Recipes You’ll Ever Need: 22 Ways to Satisfy Your Craving.”
How to Make It
Step 1
1
Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
Step 2
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 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.
Step 3
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.
Step 4
4
Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.
Ingredients
1 tablespoon plus 2 tsp. kosher salt
1 pound tube pasta, such as ziti
1 garlic clove
1/3 cup loosely packed flat-leaf parsley
2 1/2 cups thawed frozen peas, divided
15 ounces (1 1/2 cups) ricotta cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
5 tablespoons extra-virgin olive oil, divided
3/4 teaspoon pepper
2 tablespoons toasted pine nuts
1/2 cup finely shredded parmigiano-reggiano cheese
Directions
Step 1
1
Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
Step 2
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 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.
Step 3
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.
Step 4
4
Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.
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