Shells with Ricotta & Peas

Remember my crostini with peas and ricotta? Well, I decided to use up the leftover ricotta and peas I had to make this pasta dish!

It’s a quick pasta dish that I can’t help but to go back to over and over again. I absolutely love how the ricotta mixed with some pasta water melts into a luscious sauce. The sweet peas and salty parmigiano balance each other out just right.

As always, I like to incorporate a little freshness at the end of cooking. Lemon zest and parsley do the trick here.

Shells with Ricotta & Peas

---

• Author: Sabrina Russo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x

Print Recipe

Pin Recipe

Description

Shell pasta and peas just go together perfectly in my book. Now imagine throwing in some creamy ricotta and salty parmesan cheese. It’s a great, quick weeknight meal satisfying for vegetarians and meat eaters alike.

---

Scale 1x2x3x

Ingredients

• ½ lb shell pasta (I used tofette)
• 1 tbsp extra virgin olive oil, plus more for drizzling
• 1tbsp butter
• 1 cup peas, fresh (shelled & blanched) or frozen (defrosted)
• 1 cup ricotta cheese
• ½ cup parmigiano reggiano cheese, freshly grated, plus more for serving
• Zest of ½ lemon
• ½ cup loosely packed parsley, roughly chopped
• Kosher salt and fresh cracked pepper

---

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta water.
2. Sauté peas: Warm oil and butter in a large sauté pan over medium heat. Add peas and season with salt and pepper. Sauté until just warmed through.
3. Toss pasta with sauce & serve: Add pasta to the pan and toss to combine. Stir in cheeses, along with enough pasta water to create a sauce. Taste for seasoning. Stir in zest and parsley. Serve with grated cheese. Enjoy.

---

• Category: Pasta
• Method: Saute, boil
• Cuisine: Italian

Nutrition

• Serving Size: 1/3 of pasta
• Calories: 560
• Sugar: 5g
• Sodium: 434mg
• Fat: 20g
• Saturated Fat: 11g
• Carbohydrates: 67g
• Protein: 28g

Keywords: pasta with peas, pasta with peas and ricotta cheese, pasta with peas and ricotta