Penne with Sugar Snap Peas and Ricotta
- Yield: 4 servings
Make the ricotta yourself so that the texture is thick and creamy, although store-bought will work as well. You can make the ricotta on the stovetop while you prepare the rest of the pasta ingredients.
- 1pound sugar snap peas, strings removed
- Kosher salt
- 1pound penne rigate
- 3tablespoons extra-virgin olive oil, plus more for the pasta
- 2 shallots, halved and thinly sliced crosswise
- 1/2teaspoon red chili flakes
- Freshly ground black pepper
- 1cup fresh ricotta, at room temperature
- 1/4cup finely chopped fresh mint
- 1/4cup finely chopped fresh parsley
- Cut the snap peas crosswise on a bias into pieces 1/4 inch thick. Set aside.
- Bring a large pot of salted water to a boil. Add the penned rigate and cook until al dente, about 10 minutes. Before you drain the pasta, reserve 1 cup of the cooking water and set aside. Drain the pasta, place in a large bowl, and toss with a little olive oil.
- Return the pot to medium-high heat and add the 3 tablespoons oil. Heat for 30 seconds, then add the shallots. Cook until softened but not browned, 1 to 2 minutes.
- Add the snap peas, 3/4 teaspoon salt, the chili flakes, and black pepper to taste. Cook, stirring often, until the snap peas are tender but still bright green and slightly crunchy, 3 to 5 minutes.
- Add the pasta, ricotta, and reserved cooking water to the pot and stir well to combine. Cook until the pasta is warmed through and well coated by the other ingredients. Remove from the heat and let cool slightly. Add most of the mint and parsley and mix well.
- Transfer to a serving bowl and sprinkle with the remaining herbs and some more black pepper. Serve immediately.
Reproduced with permission from Modern Mediterranean: Easy Flavorful Home Cooking by Melia Marden; Stewart, Tabori & Chang; April 2013
Learn to make your own ricotta with our step-by-step.