Orecchiette with Peas, Pine Nuts, and Ricotta
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
4 ounces (½ cup) part-skim ricotta cheese 3 tablespoons chopped fresh mint 1 teaspoon grated lemon zest plus 1 tablespoon juiceSalt and pepper ¼ teaspoon red pepper flakes ¼ cup extra-virgin olive oil, plus extra for drizzling3 shallots, sliced thin1 cup frozen peas 1 pound orecchiette ¼ cup pine nuts, toasted
Before You Begin
Our favorite ricotta cheese is Calabro Part Skim Ricotta Cheese.
Instructions
- Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes. Off heat, stir in peas and set aside.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixture. Sprinkle with pine nuts and remaining 1 tablespoon mint. Drizzle with extra oil. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 ounces (½ cup) part-skim ricotta cheese
3 tablespoons chopped fresh mint
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil, plus extra for drizzling
3 shallots, sliced thin
1 cup frozen peas
1 pound orecchiette
¼ cup pine nuts, toasted
Ingredients
4 ounces (½ cup) part-skim ricotta cheese
3 tablespoons chopped fresh mint
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil, plus extra for drizzling
3 shallots, sliced thin
1 cup frozen peas
1 pound orecchiette
¼ cup pine nuts, toasted
Ingredients
4 ounces (½ cup) part-skim ricotta cheese
3 tablespoons chopped fresh mint
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil, plus extra for drizzling
3 shallots, sliced thin
1 cup frozen peas
1 pound orecchiette
¼ cup pine nuts, toasted
Why This Recipe Works
To maximize flavor, we season the ricotta with mint, fresh lemon zest and juice, and spices.
Before You Begin
Our favorite ricotta cheese is Calabro Part Skim Ricotta Cheese.
Instructions
- Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes. Off heat, stir in peas and set aside.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixture. Sprinkle with pine nuts and remaining 1 tablespoon mint. Drizzle with extra oil. Serve.
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