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Shells with Ricotta & Peas

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


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


  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


  • 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