Pasta with Sun-Dried Tomatoes, Ricotta, and Peas
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
1 pound medium pasta shells table salt 1 cup frozen peas (4 ounces)2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)2 tablespoons olive oil ¼ teaspoon red pepper flakes 12 ounces whole-milk ricotta (1 ½ cups)1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar) drained, rinsed, patted dry, and chopped coarse¼ cup grated Parmesan cheese, plus additional for serving2 teaspoons finely chopped fresh mint leaves ground black pepper
Before You Begin
Oil-packed sun-dried tomatoes are sold in jars of different sizes. One 8 1/2-ounce jar is enough for any of the following recipes.
Instructions
- 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.
- 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.
Time
45 minutesYield
Serves 4 to 6Ingredients
1 pound medium pasta shells
table salt
1 cup frozen peas (4 ounces)
2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
2 tablespoons olive oil
¼ teaspoon red pepper flakes
12 ounces whole-milk ricotta (1 ½ cups)
1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar) drained, rinsed, patted dry, and chopped coarse
¼ cup grated Parmesan cheese, plus additional for serving
2 teaspoons finely chopped fresh mint leaves
ground black pepper
Ingredients
1 pound medium pasta shells
table salt
1 cup frozen peas (4 ounces)
2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
2 tablespoons olive oil
¼ teaspoon red pepper flakes
12 ounces whole-milk ricotta (1 ½ cups)
1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar) drained, rinsed, patted dry, and chopped coarse
¼ cup grated Parmesan cheese, plus additional for serving
2 teaspoons finely chopped fresh mint leaves
ground black pepper
Ingredients
1 pound medium pasta shells
table salt
1 cup frozen peas (4 ounces)
2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
2 tablespoons olive oil
¼ teaspoon red pepper flakes
12 ounces whole-milk ricotta (1 ½ cups)
1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar) drained, rinsed, patted dry, and chopped coarse
¼ cup grated Parmesan cheese, plus additional for serving
2 teaspoons finely chopped fresh mint leaves
ground black pepper
Why This Recipe Works
Sun-dried tomatoes can be dry and overpowering when paired with pasta. In developing our pasta with sun-dried tomatoes recipe, we set out to solve both problems, first by draining and rinsing the tomatoes to rid them of their universally unpleasant marinades, then by cutting them into small pieces to tame their presence. Finally, for our best pasta with sun-dried tomatoes recipe, we paired the tomatoes with equally strong ingredients like olives, garlic, anchovies, arugula, and capers.
Before You Begin
Oil-packed sun-dried tomatoes are sold in jars of different sizes. One 8 1/2-ounce jar is enough for any of the following recipes.
Instructions
- 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.
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments