I was searching for a nice simple recipe to use up some of my frozen peas and I definitely found it over at Checkered Napkins. This recipe was really easy, really quick, and really delicious. So, since the recipe is so fast I won't waste a lot of time chattering about it.
Penne with Ricotta and Peas
Recipe from Checkered Napkins
1 lb. whole wheat penne
8 oz. part-skim ricotta
1/2 cup grated parmigiana reggiano cheese
Salt and freshly ground black pepper
1 to 1 1/2 cups frozen green peas (not baby peas)
- Put a large pot of water to boil. Salt water well, and cook pasta according to package directions. In a medium bowl, whisk together ricotta, grated cheese, salt, and pepper. When pasta has about 3 minutes left to cook, stir and scoop out about a cup of the cooking liquid. Whisk enough liquid into ricotta mixture to make a sauce consistency.
- When pasta is about a minute away from being done, toss in the frozen peas. Drain pasta and peas, then toss with ricotta mixture. Serve up with more parm, if desired.