You are here: Home » Recipes » Wagon Wheels with Peas, Green Herbs and Ricotta Salad Wagon Wheels with Peas, Green Herbs and Ricotta Salad Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 10 mins Cook 15 mins Use chipotle peppers instead in this dish if pequins aren't readily available. PrintEmail This dish, which can be assembled in the time it takes to boil pasta, is for herb lovers. It's a perfect spring or summer dinner paired with marinated tomatoes and a hearty salad topped with chopped walnuts, but it would also be great as a side dish with grilled salmon. Ingredients Kosher or sea salt1 pound wagon wheel pasta1/2 cup extra-virgin olive oil1 pound frozen peas1 cup chopped fresh cilantro1/3 cup chopped fresh dill Freshly ground black pepper6 to 8 ounces grated ricotta salata or Parmesan1/2 teaspoon pequin chile, finely crumbled Instructions Bring a large pot of water to a boil. Add salt and pasta and cook according to package directions. Place olive oil in a large bowl. During the last minute of pasta cooking, add frozen peas. Drain and briefly rinse. Add pasta and peas to bowl and toss until evenly coated. Add cilantro, dill, salt and black pepper. Toss again. Taste for seasoning and adjust as necessary. Serve immediately, topped with grated cheese and crumbled pequin chile. Courtesy of Cowgirl Cuisine, Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).