The other day when I made the ricotta cheese, I intentionally saved 1 cup of it for a taste of this ricotta green peas pasta bowl from my childhood. I really wanted BatMan to try it and I was craving it myself, it’s been years since I’ve had it.
It’s basically freshly cooked pasta of a tubular shape that holds the ricotta nicely. First tossed with some butter and then the homemade creamy ricotta, sprinkled with sweet green peas and some herbs, like fragrant mint or basil. Very simple recipe but full of comforting flavors.
You can take the peas pasta one step on the sweeter side as I used to do as I child, and drizzle your ricotta pasta bowl with some raw honey or maple syrup. I used to sprinkle mine with some brown sugar over the top for crunch and sweetness, but raw honey does something really magical to this dish.
The leftovers make a great cold pasta salad just perfect for a lunch to go the next day. But only if you have some leftovers, we did not. Because we pigged out we loved it so much. I hope you will too !
If you want to take this ricotta green peas pasta in a savory direction, I would add a few thin slices of wild smoked salmon on top, and garnish with fresh dill. Such a fun twist to experiment with.
- 1/2 lb torchiette pasta or your favorite small tubular shape
- 1 c homemade ricotta cheese organic
- 1 c green peas fresh organic
- the zest from 1 organic lemon
- 3 leaves sprigs fresh mint or basil only
- 1 tbsp butter salted, organic
- Freshly cracked black pepper to taste
Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package until al dente. Drain the pasta and add it to a large bowl. Toss it with the butter and using a spatula gently fold in the creamy ricotta cheese and lemon zest.
Steam the green peas for about 4 minutes until al dente. Add them to the bowl with the pasta and gently stir to combine. Sprinkle with the fresh herbs and serve with freshly cracked black pepper on top for a savory version or drizzled with honey for a sweeter version.