Pasta With Sun-Dried Tomatoes, Ricotta, and Peas |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
from Cook's Illustrated Ingredients:
1 lb medium pasta shell |
table salt |
1 cup frozen peas |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/4 teaspoon red pepper flakes |
1 1/2 cups ricotta cheese |
1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse) |
1/4 cup parmesan cheese, grated |
2 teaspoons fresh mint leaves, finely chopped |
ground black pepper |
parmesan cheese, garnish |
Directions:
1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
|
|