Saturday, August 25, 2007

Easy Peasy

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.
My notes: I made this with what I had, regular penne and shredded Parmesan. I like the difference in texture between the more smooth ricotta and the shredded cheese. I also added a little garlic powder, and next time I think I'll add even more. All in all this recipe was great and I'll definitely be using it again.

1 comment:

Cheryl said...

Thanks for this recipe. I made it last night and even my picky eaters ate it up and asked for more.

Related Posts with Thumbnails