Pasta With Sun-Dried Tomatoes, Ricotta, and Peas

from Cook's Illustrated

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb medium pasta shell
•  table salt
• 1  cup  frozen peas
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 1⁄4 teaspoon red pepper flakes
• 1 1⁄2 cups ricotta cheese
• 1  cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse)
• 1⁄4 cup parmesan cheese, grated
• 2  teaspoons fresh mint leaves, finely chopped
•  ground black pepper
•  parmesan cheese, garnish

Directions

1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.