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Orecchiette with Peas and Ricotta
A quick and easy weeknight pasta dish with peas.
servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 1 cup (about 8 ounces) ricotta cheese
- 1/4 cup fresh grated Parmesan cheese
- 1 tsp lemon zest
- 1 TBSP lemon juice
- 1/4 tsp red pepper flakes
- 1/4 tsp dried basil
- 12 ounces orecchiette pasta
- 1 cup frozen peas
- 1/4 cup olive oil
- 2 garlic cloves, peeled and crushed
- salt & pepper
Directions
- In a medium bowl mix together the ricotta, Parmesan, lemon zest, lemon juice, red pepper flakes, basil, 1/4 tsp salt and 1/4 tsp pepper, set aside.
- Heat the olive oil and garlic over medium-low heat, stirring often, until garlic becomes brown and crispy, about 5 minutes. Take off the heat and set aside.
- Cook pasta according to directions adding the frozen peas to the water 1 minute before the pasta is done cooking. After you drain the pasta and peas pour them into a large bowl.
- Remove the crushed garlic from the oil and pour the oil over the pasta and peas, toss to coat. Add salt and pepper to taste.
- Serve the pasta portions dolloped with the ricotta mixture.
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A good dish but would be better if the ricotta mixture was warmed up a bit before adding to the pasta