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  1. Thursday, March 11, 2010

    Pasta with Peas & Ricotta…and a Giveaway!

    This giveaway is now closed. Winners will be announced on Thursday, 3/18. Keep reading this post, though – the book and the recipe are great!

    The first recipe I made from my new cookbook was a success! The whole family loved this pasta with peas and ricotta last night. Looks yummy, doesn’t it? It was fast and only used one pan, which makes the recipe even better in my book!

    peas ricotta pasta web

    Want to make it yourself? Well, I’ll share the recipe with you at the end of this post…but first you need to enter today’s giveaway! TWO lucky readers will each win a copy of Everyday Food: Fresh Flavor Fast. Big thanks to Everyday Food for a very fab cookbook giveaway!

    Please add a comment to this post by Midnight PT, Wednesday March 17 to enter! Two random winners will be announced March 18. To enter, share your favorite Everyday Food recipe with us (links welcome!) in the comments section…or just comment about anything! (One entry per person and the prize needs to be shipped to a U.S. address.)

    Good luck with the giveaway! Time for the recipe!

    (>> Find out more…)


  2. Wednesday, January 31, 2007

    Pasta with Peas & Ricotta

    peas ricotta pasta web

    Pasta with Peas & Ricotta
     
    Author:
    Recipe type: Main Dish, Pasta
    Ingredients
    • Coarse salt & freshly ground pepper
    • 12 ounces gemelli or short pasta shapes (I had farfalle (bowties), so that’s what I used)
    • 12 ounces sugar snap peas
    • 1 package (10 oz) frozen peas
    • I cut up about 8 asparagus spears into short pieces, and cut the quantity of peas in half”¦it would be good either way
    • 2 tablespoons butter cut into pieces (I did 3 TBSP, because if 2 is good, 3 is better, right?)
    • 1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish (I forgot to pick up tarragon, so I did some basil and parsley which was tasty!)
    • 1 cup ricotta cheese
    Instructions
    1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions, adding snap peas 3 minutes before the end and frozen peas in the last minute of cooking. Reserve ½ – 1 cup pasta water; drain pasta and vegetables, and return them to the pot.
    2. Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. Season with salt & pepper.