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.
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.
- 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
- 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.
- 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.
- 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
- 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