Pasta With Sun-Dried Tomatoes, Ricotta, And Peas
Serves 4
Ingredients
2 tablespoons olive oil
2 garlic cloves, minced
1⁄4 teaspoon red pepper flakes
12 ounces whole-milk ricotta (1-1⁄2 cups)
1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
1⁄4 cup grated Parmesan cheese, plus extra for serving
2 teaspoons minced fresh mint
Salt
1⁄4 teaspoon pepper
1 pound medium shells
1 cup frozen peas
Instructions
- Heat oil, garlic, and pepper flakes in 10-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Transfer mixture to large bowl, cool slightly, then stir in ricotta, tomatoes, Parmesan, mint, 1⁄2 teaspoon salt, and pepper.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3⁄4 cup cooking water, then drain pasta and return it to pot. Add ricotta mixture and 1⁄2 cup cooking water to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing Parmesan separately.
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