Penne with Ricotta and Peas
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 1cup frozen peas
- 1pound penne, ziti or other cut pasta
- About 1 cup ricotta, preferably fresh
- 1tablespoon softened butter
- 1cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
713 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 35 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
- Step 2
Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
- Step 3
Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.
Private Notes
Comments
I didn't see any reason to cook the frozen peas separately. I thawed them in the fridge, then added them to the cooked pasta just before draining it. A quick stir and they were heated through. I added lots of torn basil leaves and freshly-ground pepper.
You can also make this with spinach, which is how I usually do it. Looking forward to trying this variation.
Mix chopped Campari tomatoes, chopped fresh basil, and a clove of garlic in a bowl. Stir. May add salt according to your preference. Do at least at the time you put up the water for the macaroni. This way the flavors blend. Serve on top of pasta, ricotta and peas. Colorful presentation.
A prime example of a recipe greater than it's parts. I always use White Pepper. Variations I play with are the addition of two medium cloves of garlic or wild garlic leaves and the zest of a small lemon and squeeze of lemon juice but really it needs nothing more.
Made the recipe exactly as written and it was not very flavorful. Next time I would add torn fresh basil leaves or some crushed red pepper to give it some depth.
Meh. I do love Mark for his ability to give us a really yummy base as a jumping off point to do whatever our hearts desire afterwards. This one, I either did something wrong, which I can’t see how you could really screw this up to much. Just the recipe as is needs more butter, more parm. But I also think part of the base should be a fresh herb and a little garlic, maybe even some lemon zest. In the end it wound up being good. No shadoopywoopwoop, but good.