Orecchiette With Peas, Ricotta, and Parmesan
Ready In: 35 mins
Serves: 4
Ingredients
- 1 1⁄2 cups shelled fresh peas or 1 1⁄2 cups frozen peas
- 2 tablespoons extra virgin olive oil
- 1 medium onion, minced
- 1 cup ricotta cheese, preferably homestyle
- 1⁄3 cup freshly grated parmigiano-reggiano cheese
- salt
- fresh ground black pepper
- 1 lb orecchiette (or small shell pasta)
Directions
- 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.
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