Creamy and Tasty Pasta with Peas and Cherry Tomatoes, a simple, quick, and creamy first course, ideal for a last-minute lunch or dinner. It’s just a variant of pasta with artichokes, sun-dried tomatoes, and feta, equally tasty and light
A truly simple recipe, where the sauce is prepared at the same time as the pasta cooks. The seasoning of this first course is very spring-like: with peas and cherry tomatoes. Made creamy by ricotta, which you can omit or replace with other creamy cheeses to your liking. Alternatively, you can also use cream to make it even more appetizing.
True, for this recipe I used frozen peas. Honestly, I didn’t really feel like shelling one pod at a time this time either. Of course, you can always use fresh ones if you prefer, but if you’re like me and don’t have much inclination or time, it will also be delicious with frozen ones. Curious to find out how to prepare it? Then let’s go to the kitchen together, because the creamy and tasty pasta with peas and cherry tomatoes will be ready in a click!
If you’re interested in other creamy first course recipes, read also:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 419.40 (Kcal)
- Carbohydrates 46.98 (g) of which sugars 12.88 (g)
- Proteins 18.91 (g)
- Fat 17.79 (g) of which saturated 6.62 (g)of which unsaturated 3.20 (g)
- Fibers 6.36 (g)
- Sodium 1,509.09 (mg)
Indicative values for a portion of 271 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz pasta
- 10.6 oz frozen peas
- 14.1 oz cherry tomatoes
- 7.1 oz ricotta
- 2.5 tbsp extra virgin olive oil
- 1 clove garlic
- 3.5 oz tomato sauce
- 1.4 oz grated parmesan cheese
- salt (to taste)
- pepper (to taste)
Tools
- High-edged Saucepan
- Frying Pan
- Cutting Board
- Knife
Steps
First, cook the pasta in plenty of salted water. Then wash the cherry tomatoes: wash them, dry them, and cut them in half if they are small, or into 4 if they are a bit larger, and set them aside. Then clean the garlic clove and remove the less digestible inner part if you prefer. Sauté it in a pan with the oil and then add the frozen peas and the previously cut cherry tomatoes.
Season with salt and pepper and cook with the lid on over low heat for 10 minutes. Then add the tomato sauce and subsequently the ricotta. A couple of tablespoons of pasta cooking water and continue cooking for a few minutes while stirring, so that the ricotta melts and creates a delicious creamy texture. Then add the pasta and toss it in the pan with the seasoning for a few moments, and finally, add the grated cheese while stirring.
The creamy pasta with cherry tomatoes and peas is ready! Serve it with another sprinkle of pepper if you like.
Storage and Tips for Pasta with Peas and Cherry Tomatoes
The creamy pasta with cherry tomatoes and peas is best consumed immediately, so as not to lose its creaminess. Alternatively, it can be stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ Questions and Answers for Pasta with Peas and Cherry Tomatoes
What can I substitute for ricotta?
In place of ricotta, you can use crescenza, robiola, or another creamy cheese of your choice.
