Best 2 Little Ears Pasta With Peas Mint Ricotta Recipes

Indulge in a culinary journey with our delectable Little Ears Pasta with Peas, Mint, and Ricotta recipe. This delightful dish combines the flavors of fresh peas, aromatic mint, and creamy ricotta, all nestled in tender pasta shells. As you dive into this pasta symphony, the vibrant green peas add a burst of sweetness, while the mint offers a refreshing touch. The ricotta cheese, with its rich and velvety texture, brings a smooth balance to the dish. This recipe is a testament to the beauty of simple yet flavorful cooking.

In addition to the main recipe, we also offer variations to cater to different preferences. For those who prefer a vegetarian option, we have a meatless version that replaces the pancetta with sautéed mushrooms. If you're a fan of spicy food, our Calabrian chili variation adds a delightful kick to the dish. And for those who love the classic combination of peas and prosciutto, we have a recipe that incorporates this savory ingredient. No matter your taste, we have a Little Ears Pasta recipe that will tantalize your palate. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure together!

Let's cook with our recipes!

FREGOLA WITH GREEN PEAS, MINT, AND RICOTTA

Fregola with Green Peas, Mint, and Ricotta image

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

Provided by Claire Saffitz

Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Ricotta Bacon Pea Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups fregola
Kosher salt
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups low-sodium chicken broth
Freshly ground black pepper
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Steps:

Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

LITTLE EARS PASTA WITH PEAS, MINT & RICOTTA

Little Ears Pasta with Peas, Mint & Ricotta image

A unique pasta dish with cheese, herbs and veggies.

Provided by Iron Chef Donatella Arpaia

Categories Libby's Fruits & Vegetables

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

½ cup ricotta cheese
1 cup grated Parmesan cheese, divided
2 tablespoons grated lemon zest, divided
1 pinch Salt and pepper, to taste
1 (16 ounce) package orecchiette pasta
2 tablespoons unsalted butter
4 (4 ounce) Libby's® Sweet Peas Vegetable Cups
2 tablespoons chopped fresh mint

Steps:

Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
Add chopped mint and additional pepper.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 70.7 g, Cholesterol 26.3 mg, Fat 10.8 g, Fiber 5.1 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 388.8 mg, Sugar 1.8 g

Tips:

Use fresh or frozen peas for the best flavor and texture.
If using dried peas, soak them overnight before cooking.
Cook the pasta according to the package directions.
Reserve some of the pasta cooking water to use in the sauce.
Add the peas to the pasta during the last minute of cooking.
Use a microplane to zest the lemon.
Chop the mint finely.
Mix the ricotta cheese, lemon zest, mint, and Parmesan cheese together in a bowl.
Season the sauce with salt and pepper to taste.
Serve the pasta with the sauce on top.

Conclusion:

Little ears pasta with peas, mint, and ricotta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pasta is cooked in a flavorful broth with peas and mint, and then tossed with a creamy ricotta cheese sauce. This dish is sure to be a hit with the whole family.