Little Ears Pasta With Peas, Mint, and Ricotta

By Lisa Horten

Published on 3/2/2015 at 4:04 PM

Libby's
Libby's
The Details
Yield5-6 servings

Libby's

INGREDIENTS

    • 1 1/2 cups ricotta cheese
    • 1 cup parmesan cheese, grated
    • 4 Libby's Sweet Peas Vegetable Cups or 1 can Libby's Sweet Peas
    • 2 tablespoons lemon zest
    • 2 tablespoons mint, chopped
    • 1 pound orecchiette or shell pasta
    • 2 tablespoons unsalted butter

    INSTRUCTIONS

    1. Mix the ricotta, 1/2 cup parmesan, and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.

    2. Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.

    3. Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.

    4. Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and 1/4 cup of pasta water.

    5. Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.

    6. Add chopped mint and additional pepper.