- 1/2 cup ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons grated lemon zest, divided
- Salt and pepper, to taste
- 1 (16 ounce) package orecchiette pasta
- 2 tablespoons unsalted butter
- 4 (4 ounce) Libby's® Sweet Peas Vegetable Cups
- 2 tablespoons chopped fresh mint
- Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
- Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
- Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
- Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
- Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
- Add chopped mint and additional pepper.
04/02/2018
recipepes.com
Little Ears Pasta with Peas, Mint & Ricotta, recipe
PT15M
PT1H
5
455 calories
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