Creamy pasta with peas and ricotta is a dish to savor! Simple to prepare, it’s perfect for a light and nutritious lunch. I used whole wheat pasta, but you can use your favorite type.
Here are more recipes with peas or ricotta
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Pasta with Peas and Ricotta
- 11.3 oz whole wheat pasta
- as needed water (for cooking the pasta)
- 8.5 oz canned peas, drained
- 3.5 oz cow's milk ricotta (lactose-free for me)
- 1.4 tbsps extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- as needed garlic powder
- 10 leaves basil
Tools
- 1 Small pot
- 1 Pot
- 1 Immersion blender
Preparation of Creamy Pasta with Peas and Ricotta
First, fill a pot with salted water to cook the pasta. Turn on the heat and bring the water to a boil. In the meantime, while waiting, take a small pot and cook the peas.
1 – In a small pot, heat the oil and turn on the heat. When it’s hot, add the peas and season with salt, pepper, and garlic. Cook them for about 5 minutes, just enough to flavor them.
2 – Remove from heat and allow to cool slightly. Add the ricotta and basil leaves, then blend everything with an immersion blender.
TO FINISH: At this point, the pasta will be ready. Drain it, reserving a ladle of cooking water. Mix it with the pea and ricotta cream, adding the cooking water to combine everything. Stir thoroughly.
Our pasta is ready to be enjoyed. If desired, you can add grated Parmesan cheese.
NOTES
Feel free to choose your preferred pasta shape.
Frozen peas can be used; in this case, just extend the cooking time by a few minutes.
Sheep’s milk ricotta can be used if preferred.
It’s recommended to consume it immediately.
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