Remember my crostini with peas and ricotta? Well, I decided to use up the leftover ricotta and peas I had to make this pasta dish!
It’s a quick pasta dish that I can’t help but to go back to over and over again. I absolutely love how the ricotta mixed with some pasta water melts into a luscious sauce. The sweet peas and salty parmigiano balance each other out just right.
As always, I like to incorporate a little freshness at the end of cooking. Lemon zest and parsley do the trick here.
- ½ lb shell pasta (I used tofette)
- 1T extra virgin olive oil, plus more for drizzling
- 1T butter
- 1C peas, fresh (shelled & blanched) or frozen (defrosted)
- 1C ricotta cheese
- ½ C parmigiano reggiano cheese, freshly grated, plus more for serving
- Zest of ½ lemon
- ½ C loosely packed parsley, roughly chopped
- Kosher salt and fresh cracked pepper
- Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta water.
- Warm oil and butter in a large sauté pan over medium heat. Add peas and season with salt and pepper. Sauté until just warmed through.
- Add pasta to the pan and toss to combine. Stir in cheeses, along with enough pasta water to create a sauce. Taste for seasoning. Stir in zest and parsley. Serve with grated cheese. Enjoy.