Ricotta is my secret weapon when I don’t know what to cook. If you have a good tub of ricotta you can add almost anything to it and either schmear it on bruschetta (dinner!) or put it on pasta (dinner!).
Last summer I posted this recipe using zucchini and ricotta and everyone seemed to love it. Since Zucchini season is approaching, I’m sure you’ll get a lot of use out of it. But quickly, before pea season says arrivederci, you can make this springy version, which pairs peas with the ricotta, adding in some fresh mint and lemon zest.
And in case you find the recipe confusing you can watch this video to see how I did it.
You can obviously use any short shape of pasta you’d like, but for some reason I think peas go with bow ties. Don’t ask me why!
Pasta with Ricotta & Peas
Yield 4-5
I love this pasta with fresh peas, but you can certainly use frozen. Just add them to the pot frozen. I have also made this with zucchini, in which case just use cubed zucchini or yellow summer squash.
Ingredients
- 2 cups ricotta
- 1/2 cup grated parmgiano reggiano
- 1 lemon, zest and juice
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1 small onion, chopped
- 1/2 cup chopped prosciutto
- 3 cups shelled peas
- 1 pound - 500 gram bowtie pasta
- salt
- pepper
Instructions
In a medium bowl, put the ricotta, grated parmigiano reggiano, lemon zest and mint. Taste and adjust for seasoning. I love a lot of black pepper. Set aside.
In a pan large enough to hold all the drained pasta later, add the olive oil and onions and some salt. Turn heat to medium and slowly soften. You don’t want them to brown. When they have softened turn off the heat and add the prosciutto and stir well. Set aside.
Bring a large pot of salted water to boil. Add the pasta and return to boil. After 5 minutes add the peas. Cook until both are done, another 8 minutes or so.
Turn on the heat under the onions to reheat. Drain the pasta and peas reserving a cup of the cooking water.
Add the drained pasta and peas to the onion mixture, along with the cooking water. Stir to combine well.
Turn off the heat and add the ricotta mixture, stirring to combine. Taste and adjust for seasoning. I like to add a squeeze of lemon juice.
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