PASTA WITH RICOTTA AND PEAS
Pasta with Ricotta and Peas
Provided by The Rachael Ray Staff
Number Of Ingredients 24
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
RICOTTA AND PEA PASTA
Make and share this Ricotta and Pea Pasta recipe from Food.com.
Provided by sofie-a-toast
Categories Penne
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 699.7, Fat 28.5, SaturatedFat 10.7, Cholesterol 50.9, Sodium 1686, Carbohydrate 81.6, Fiber 6.3, Sugar 6.3, Protein 29.1
PENNE WITH RICOTTA AND PEAS
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
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- Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
- 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.
- 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.
- Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.
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- Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
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