Wagon Wheels with Peas, Green Herbs and Ricotta Salad
- Yield 6 servings
- Prep 10 mins
- Cook 15 mins
Use chipotle peppers instead in this dish if pequins aren't readily available.
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.
- Kosher or sea salt
- 1 pound wagon wheel pasta
- 1/2 cup extra-virgin olive oil
- 1 pound frozen peas
- 1 cup chopped fresh cilantro
- 1/3 cup chopped fresh dill
- Freshly ground black pepper
- 6 to 8 ounces grated ricotta salata or Parmesan
- 1/2 teaspoon pequin chile, finely crumbled
- 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).