Orecchiette With Peas Pine Nuts And Ricotta Recipe 45

ORECCHIETTE WITH PEAS, PINE NUTS, AND RICOTTA RECIPE - (4/5)

Steps:

• 1. Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes. Off heat, stir in peas and set aside. 2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. 3. Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixture. Sprinkle with pine nuts and remaining 1 tablespoon mint. Drizzle with extra oil. Serve.

ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Bring several cups water to a boil in a small pot for cooking the peas.
• Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
• Heat the oil in a small skillet.
• Add in the onion and saute until lightly browned, about 7 minutes.
• Stir in the peas and cook for 30 seconds.
• Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
• Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
• When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
• Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
• Divide among individual bowls and serve immediately.