“Little Ears” Pasta with Peas
Tender orecchiette—or "little ears"—serve as the perfect vessel to catch a velvety blend of creamy ricotta and savory parmesan cheese. Brightened with fresh lemon juice and zest, the dish is folded together with vibrant sweet peas and fragrant chopped mint. The result is an effortlessly elegant bowl that balances rich, luscious cheeses with a crisp, refreshing pop of flavor in every bite.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
1 cup ricotta cheese
1 cup grated parmesan cheese (divided)
1 tablespoon lemon, juiced and zested
1/4 teaspoon black pepper
8 ounces orecchiette or shell pasta
1 can (15 oz.) Libby's No Salt Added Sweet Peas, drained (reserved 2 Tablespoons for topping)
1 tablespoon chopped fresh mint
1 cup ricotta cheese
1 cup grated parmesan cheese (divided)
1 tablespoon lemon, juiced and zested
1/4 teaspoon black pepper
8 ounces orecchiette or shell pasta
1 can (15 oz.) Libby's No Salt Added Sweet Peas, drained (reserved 2 Tablespoons for topping)
1 tablespoon chopped fresh mint
Instructions
- In a mixing bowl, combine ricotta, 3/4 cup parmesan, lemon juice and zest, and pepper. Set aside.
- Meanwhile, bring a medium pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of water, then drain pasta.
- Add cooked pasta and peas into bowl with ricotta mixture. Also add 1/4 cup pasta water. Stir until pasta is evenly coated. If it is too dry, add reserved water 1 Tablespoon at a time until thinned to your liking.
- Divide among four bowls. Top with remaining parmesan and peas, and chopped mint. Serve warm.
- In a mixing bowl, combine ricotta, 3/4 cup parmesan, lemon juice and zest, and pepper. Set aside.
- Meanwhile, bring a medium pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of water, then drain pasta.
- Add cooked pasta and peas into bowl with ricotta mixture. Also add 1/4 cup pasta water. Stir until pasta is evenly coated. If it is too dry, add reserved water 1 Tablespoon at a time until thinned to your liking.
- Divide among four bowls. Top with remaining parmesan and peas, and chopped mint. Serve warm.
