This is a great summer recipe. So easy and fast to make. Perfect for those hot summer nights where you want to do minimal cooking. Pasta with peas and ricotta is also great as a side dish for you next bbq or cookout.
Just a few ingredients
Don’t forget the Parmesan
I took a cooking class last year at a local college and the instructor didn’t have any measurements for the recipes. He said the best way to learn was to just eye ball it and learn from your failures and successes. At the time I thought he had lost his mind. Now, a year later, I’m beginning to “get” it. Here is my rendition of a recipe with guesstimated measurements.
Here’s what you’ll need:
1/2 box of short noodles
Package of frozen peas
3-4 really big spoonfuls of ricotta cheese
2-3 handfuls of Parmesan cheese
A drizzle of olive oil
Here’s what you do:
1. Boil the noodles per package directions. When there is 3 minutes left add the frozen peas to the noodles.
2. When they are done cooking drain the noodles/peas, reserving a bit of the water.
3. Dump the noodles/peas back into the pan, drizzle with some olive oil and add the ricotta cheese. Mix well. If it seems to dry add some of the reserved water. Salt to taste.
4. Top with Parmesan cheese.