Wednesday, May 24, 2017

Artichole And Pea Baby Shells With Orange Ricotta

By: Victoria Walsh

Just five simple no-prep ingredients plus flavoring ingredients and spices are all it takes to cook up this delicious vegetarian meal.

1 orange
1 cup ricotta, about ½ a 500-g tub
¼ tsp salt and freshly ground pepper
1 lb. baby shells pasta
1½ cups fresh or frozen peas, thawed
2 tbsp good-quality olive oil, plus more for garnishing
1½ cups jar marinated quartered artichokes, drained and patted dry.
Generous pinches of chili flakes (optional)2 tbsp  fresh snipped chives or shredded basil (optional).

Fill a large pot with salted water. Cover and bring to a boil.

Meanwhile, zest orange. Stir ½ tsp zest into ricotta along with ¼ tsp salt and generous pinches of pepper.

When water is boiling, stir in shells. Cook for 6 to 7 minutes until al dente. When pasta is almost done, add peas for last 2 minutes of cooking. Drain well.

Set a large frying pan over medium-high heat. Drizzle with oil. When hot, add pasta and peas. Stir to coat. Add artichokes. Cook, stirring occasionally, for 2 to 4 minutes until artichokes are warm. Taste and season with salt and pepper. Serve topped with generous dollops of orange-ricotta. Drizzle with a little more olive oil and sprinkle with a little more zest and chili flakes, if desired. Scatter chives overtop.

Serves 4

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