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Penne with Peas and Ricotta Recipe


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     Penne with Peas and Ricotta

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   ~1 hr.

Salt and Pepper
1 lb. penne rigate pasta
2 (10 oz.) boxes frozen green peas
1/3 c. chopped fresh mint (a generous handful)
1/3 c. chopped flat-leaf parsley (a generous handful)
1 c. ricotta cheese
2 tbsp. EVOO
2 shallots, finely chopped
1/2 c. dry white wine or chicken broth
2 radishes, thinly sliced, for topping
1 c. pea sprouts or pea shoots, for topping

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, bring a large saucepan of water to a boil, salt it, add 1 box of peas and cook for 2 minutes; drain. Transfer to a food processor and puree with the mint, parsley and ricotta; season with salt and pepper. Transfer to a large serving bowl.
In a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and cook for 3 minutes. Add the wine, lower the heat and bring to a simmer, then add the remaining box of peas and heat through; season with salt and pepper.
Stir the reserved pasta cooking water into the ricotta mixture. Add the pasta and the shallot-pea mixture and toss; season with salt and pepper. Top with the radishes and pea sprouts.

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