Orecchiette With Peas, Ricotta, and Parmesan

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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