Monday, April 21, 2014

Ricotta and Pea Pasta

Ricotta and Pea Pasta
1 tablespoon plus 2 teaspoon kosher salt
1 pound tube pasta (ziti)
1 garlic clove
1/3 cup loosely packed flat leaf parsley
2 1/2 cups thawed frozen peas
15 oz. ricotta cheese  (1 1/2 cups)
1 tablespoon lemon juice
1 teaspoon lemon zest
5 tablespoon extra virgin olive oil, divided
3/4 teaspoon pepper
2 tablespoon toasted pine nuts
1/2 cup finely shredded parmigiano-regigiano cheese
Bring a lot pot of water to a boil.  Add salt to water and add pasta.  Boil until tender 7 to 9 minutes.

Meanwhile whirl garlic and parsley in a food processor until finely chopped.  Add 1 1/2 cup peas, the ricotta cheese, lemon juice and zest, 4 tablespoons oil, remaining 2 teaspoons salt and the pepper.  Pulse to coarse puree.

Reserve 1 cup of the pasta water.  Drain the pasta and return to pot. Immediately add ricotta-pea puree and remaining 1 cup peas, stir until well mixed.  Add a little pasta cooking liquid if necessary to loosen the sauce.

Divide among 4 bowls.  Sprinkle each with pine nuts and parmigiano and drizzle with remaining 1 tablespoon oil.

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