Penne With Ricotta And Peas Recipes

Steps:

• Bring a large pot of water to a boil and salt generously. Add pasta and peas. While pasta is cooking, mix together garlic, ricotta and tarragon in a large bowl. Season to taste with salt and pepper.
• When the pasta is cooked al dente, remove 1/4 cup of the pasta water and mix 2 to 4 tablespoons of it with the ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain pasta and peas and toss with ricotta mixture and Parmesan. Serve at once.

Steps:

• Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
• Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
• Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

Steps:

• Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
• Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
• Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
• Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
• When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Steps:

• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta to boiling water and cook as label directs.
• While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
• In 12-inch skillet, heat oil over medium-high heat.
• Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
• Remove skillet from heat.
• Remove 1/2 cup pasta cooking water; set aside.
• Drain pasta.
• To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
• Spoon into 6 bowls and dollop with ricotta mixture.