Cookbook

Spring Pasta with Peas and Ricotta

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Ingredients

  • 3/4 lb pates, bow-tie
  • 3/4 lb pois mange-tout, trimmed
  • 1 box petits pois, 10 oz congeles
  • 2 Tbsp huile d'olive
  • 1 cup ricotta
  • 1 tsp citron, zeste
  • 1 Tbsp basilique, chopped
  • poivre

Instructions

Cook pasta until al dente, adding snow peas for the last 4 minutes of cooking and peas for last 2 minutes. Drain, reserving 1/2 cup of the cooking water.

Return pasta and vegetables to pot. Drizzle with oil. Stir in ricotta, lemon zest and chopped basil. Add half the reserved water and toss. Add pepper and a little more water as neeeded to help ricotta coast the pasta.

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