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Pasta With Peas, Mint, and Ricotta

Little Ears Pasta With Peas, Mint, and Ricotta

Little Ears Pasta With Peas, Mint, and Ricotta

Libby's

Pasta With Peas, Mint, and Ricotta

Ingredients

  1. 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

Directions

  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.
Image Source: Libby's
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