Pasta With Ricotta Edamame Recipes

Steps:

• Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
• Bring large pot of salted water to a boil and cook pasta al dente.
• Add edamame to pot for final 3 minute of pasta cooking time.
• Reserve 1 cup cooking water before draining pasta & edamame.
• Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
• Stir in basil & sundried tomatoes.
• Season with salt & pepper.
• Serve immediately.

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
• To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
• Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.