Penne With Ricotta And Peas Recipes

PASTA WITH RICOTTA AND PEAS

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

PENNE WITH RICOTTA AND PEAS

Steps:

• 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.
• 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.
• 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.

GLUTEN-FREE PENNE WITH PEAS, RICOTTA AND TARRAGON

Steps:

• Bring a large pot of water to a boil and salt generously. Add pasta and peas. While pasta is cooking, mix together garlic, ricotta and tarragon in a large bowl. Season to taste with salt and pepper.
• When the pasta is cooked al dente, remove 1/4 cup of the pasta water and mix 2 to 4 tablespoons of it with the ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain pasta and peas and toss with ricotta mixture and Parmesan. Serve at once.

PENNE WITH PEAS, GRAPE TOMATOES AND RICOTTA

Steps:

• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta to boiling water and cook as label directs.
• While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
• In 12-inch skillet, heat oil over medium-high heat.
• Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
• Remove skillet from heat.
• Remove 1/2 cup pasta cooking water; set aside.
• Drain pasta.
• To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
• Spoon into 6 bowls and dollop with ricotta mixture.