April 25, 2014

ricotta and pea pasta

Pea-Pasta-l-TWELFTH-AVENUE

I had to have some car work done this week, which is never very much fun, but when your repair shop is near home and you get to spend a lunch out and dinner in with mom and dad, it doesn’t seem so bad. My mom loves her monthly subscription to Sunset Magazine, among other things, they offer great seasonal, easy recipes. She made the Ricotta and Pea Pasta recipe featured in May’s issue, and it was delicious! The ricotta made it light and fluffy and the peas gave it a nice freshness, even though they were frozen.

Tulip l TWELFTH AVENUE
Chicken Sausages l TWELFTH AVENUE

So while I am a vegetarian, I was completely blown away by Zupan’s meat department. Damn, the merchandisers in that joint did a stellar job. I wanted to walk out with every chicken sausage, lamp chop and hamburger patty in there. Seriously, the presentation of everything made me want it all. Nicely done…or not, I don’t know, I’m still recovering from my car ‘maintenance’ bill. And on another unrelated but kind of related note, how beautiful are those tulips? Beautiful. Thanks mom for the great dinner, wine and good laughs.

Tulips-l-TWELFTH-AVENUE
Pea-Ricotta-Pasta-l-TWELFTH

Ricotta and Pea Pasta
serves 4

INGREDIENTS
1 tablespoon plus 2 tsp. kosher salt
1 pound tube pasta, such as ziti
1 garlic clove
1/3 cup loosely packed flat-leaf parsley
2 1/2 cups thawed frozen peas, divided
15 ounces (1 1/2 cups) ricotta cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
5 tablespoons extra-virgin olive oil, divided $
3/4 teaspoon pepper
2 tablespoons toasted pine nuts
1/2 cup finely shredded parmigiano-reggiano cheese

PREPARATION
Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.

Mix garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.

Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.

Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.