-
-
My review
Little Ears Pasta with Peas, Mint & Ricotta
Iron Chef Donatella Arpaia
"A unique pasta dish with cheese, herbs and veggies."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 455Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
- Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
- Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
- Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
- Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
- Add chopped mint and additional pepper.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
5/19/2018
Amazing cheese sauce, and I loved the lemon zest kick! I made it with steamed broccoli instead of peas and skipped the mint because I didn't have any on hand, and I was amazed at how delicious ...