Ricotta & Pea Pasta

January 10, 2020

Ricotta & Pea Pasta

Author: Chiara Pelletti (Hamama Friends group member, find the original post here!)

Prep: 5 min
Cook: 15 min
Makes:
6 servings

 

All there is to this stress- free dish is boiling the pasta, tossing the sauce ingredients into a big bowl, and then tossing in the drained pasta with your HAMAMA microgreens. 


Chiara Pelletti‎_Ricotta Pea Pasta_ HamamaRecipes_1.9.20

Ingredients:

 

- 1 pound fresh or dried penne pasta (or other wide, long pasta)
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 pound frozen peas, thawed
- 1 cup whole milk ricotta cheese
- 1 bunch fresh basil leaves chopped (about 3/4 cup)
- 1/4 cup fresh grated Pecorino Romano cheese
- 1 teaspoon salt
- 1/2 Seed Quilt of your favorite HAMAMA microgreen

 

Instructions:

 

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
  2. Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately with your favorite HAMAMA microgreens.

 

[Some recipe inspiration from The Food Network !]


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