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My review
Little Ears Pasta with Peas, Mint & Ricotta
Iron Chef Donatella Arpaia
"A unique pasta dish with cheese, herbs and veggies."
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Ingredients
30 m servings 455 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 455 calories; 10.8 g fat; 70.7 g carbohydrates; 19.1 g protein; 26 mg cholesterol; 389 mg sodium. Full nutrition
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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 ...