Best 2 Orecchiette With Peas Ricotta And Parmesan Recipes

Indulge in the delectable symphony of flavors that is orecchiette with peas, ricotta, and Parmesan, a classic Italian dish that embodies the essence of culinary artistry. Originating from the sun-kissed region of Puglia, orecchiette, meaning "little ears" in Italian, are distinctively shaped ear-like pasta that cradle a medley of vibrant ingredients. Plump and tender peas add a sweet pop of freshness, while creamy ricotta and grated Parmesan intertwine to create a luscious, velvety sauce that envelops each orecchiette. This symphony of flavors reaches its crescendo with the addition of aromatic herbs, garlic, and a hint of chili flakes, resulting in a dish that tantalizes the taste buds and leaves you craving more. Dive into the culinary journey as we explore the intricacies of orecchiette with peas, ricotta, and Parmesan, providing you with a step-by-step guide to recreate this masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

ORECCHIETTE WITH PEAS, PINE NUTS, AND RICOTTA RECIPE - (4/5)

Orecchiette with Peas, Pine Nuts, and Ricotta Recipe - (4/5) image

Provided by DreiFromBK

Number Of Ingredients 10

Ingredients

4 4 4 ounces (1/2 cup) part-skim ricotta cheese
3 3 3 tablespoons chopped fresh mint
1 1 1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1/4 1/4 1/4 teaspoon red pepper flakes
1/4 1/4 1/4 cup extra-virgin olive oil, plus extra for drizzling
3 3 3 shallots, sliced thin
1 1 1 cup frozen peas
1 1 1 pound orecchiette
1/4 1/4 1/4 cup pine nuts, toasted

Steps:

1. Combine ricotta, 2 tablespoons mint, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes in bowl; set aside. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until lightly browned, 3 to 5 minutes. Off heat, stir in peas and set aside. 2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. 3. Stir shallot mixture and reserved cooking water into pasta. Season with salt and pepper to taste. Transfer to serving platter and dollop with ricotta mixture. Sprinkle with pine nuts and remaining 1 tablespoon mint. Drizzle with extra oil. Serve.

ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM

Orecchiette Pasta with Peas, Ham, and Cream image

An easy Orecchiette Pasta recipe with Peas, Ham, and Cream

Provided by Michael Lomonaco

Categories Milk/Cream Pasta Sauté Ham Pea

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound orecchiette pasta
3 tablespoons butter
1 small white onion, diced, (about 1/2 cup)
1/2 cup frozen or shelled fresh peas
2 tablespoon water
4 ounces cooked ham, cut into thin strips
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
N/A pepper

Steps:

1. Cook pasta according to package directions.
2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

Tips:

Use fresh ingredients for the best flavor.
Don't overcook the orecchiette; it should be cooked al dente, with a slight bite to it.
Use a large skillet or saucepan to cook the peas and pancetta; you want to give the ingredients plenty of room to move around and cook evenly.
Add the ricotta cheese and Parmesan cheese to the skillet towards the end of cooking, and stir until melted and combined.
Season the dish with salt and pepper to taste.
Serve the orecchiette with peas, ricotta, and Parmesan cheese immediately, garnished with fresh basil or parsley.

Conclusion:

Orecchiette with peas, ricotta, and Parmesan cheese is a simple but flavorful dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover ricotta cheese. The orecchiette pasta is cooked al dente and then tossed with peas, pancetta, ricotta cheese, and Parmesan cheese. The dish is seasoned with salt and pepper to taste and then served immediately. This dish is sure to please everyone at the table.