Pea pasta with ricotta is a somewhat unusual first course: fresh pea pasta, therefore legumes, and a tasty and light dressing based on peas and ricotta. Very simple. Pea pasta with ricotta is delicate, fresh, “sweet.” Want to enrich it? Add some sun-dried tomatoes: they will give the dish an extra kick! And for a non-vegetarian version, smoked bacon cubes are ideal.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz fresh pea flour fusilli
- 3 1/2 oz ricotta
- 7 oz frozen peas
- 1 lemon
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Pot for boiling pasta
- 1 High-rimmed saucepan
- 1 Pan
- 1 Wooden ladle
Steps
Cook the peas: pour them into boiling salted water and boil them for the time indicated on the package. In a pan, heat the oil, add the ricotta and the grated lemon zest. Mix well, letting it heat over low flame for 3/4 minutes to obtain a smooth and creamy mixture. Boil the fresh pea pasta for the time indicated on the package (in mine it was 3/4 minutes), drain it and transfer it to the pan with the ricotta cream, add the cooked peas and mix to combine the dressing with the pasta. If necessary, add a little of the reserved pasta cooking water. Adjust salt and, if desired, toss with a dash of raw extra virgin olive oil. Serve the pea pasta immediately hot.
Notes
By the time I took the photo, my pea pasta had already absorbed the dressing, so be sure to serve it immediately.
