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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