How are you? Hope everything is fine! I haven’t visited here for sometime;busy summer time,full of discovering new places and occasionally meeting with new people.. I’m so looking forward to share the places we’ve been lately! Of course, I didn’t stop cooking and trying new recipes as soon as possible when we were at home.
Meantime, my 5,5 years old computer has left me! Suddenly, it stopped working, so my plans for posting earlier go down the drain. There are lots of recipes accumulated, I need to begin somewhere immediately.
So what about pasta for Sunday lunch time? I think it’s a perfect recipe for the weekend; it’s fast and delicious.
- 250 gr. of short pasta *
- 1 tablespoon of olive oil
- 1 + 1/2 cups of frozen or fresh green peas
- 3 tablespoon of whole milk ricotta cheese
* You can use almost any kind of short pasta with this sauce. Like I did, you can simply use fusilli, but farfalle or penne would also be good choices.
Put a large pot of salted water to boil for the pasta. When it boils, add pasta and cook it al dente.
Meanwhile, you can begin to prepare the sauce. In another pot, put olive oil and peas with a pinch of salt, cook until the color of the peas get brighter. Take from the heat and set aside.
When the pasta is ready, drain it, but do not forget to leave some amount of pasta water aside. In a pot, add pasta, cooked peas and ricotta, toss and mix them altogether.
Add pasta water if the mixture is so thick until ricotta cheese coats all over the pasta.
Ta- daam! Your pasta is ready!