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
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
CAVATELLI WITH PEAS AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
- Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
- Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
- Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 66 milligrams, Sodium 780 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams
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
PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS
Make and share this Pasta With Sun-Dried Tomatoes, Ricotta, and Peas recipe from Food.com.
Provided by Abby Girl
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
- Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
Nutrition Facts : Calories 735.4, Fat 22.8, SaturatedFat 10.1, Cholesterol 52.5, Sodium 502.4, Carbohydrate 101.2, Fiber 6.9, Sugar 9.4, Protein 31.6
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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.
- 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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