ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN
Make and share this Orecchiette With Peas, Ricotta, and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Bring several cups water to a boil in a small pot for cooking the peas.
- Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
- Heat the oil in a small skillet.
- Add in the onion and saute until lightly browned, about 7 minutes.
- Stir in the peas and cook for 30 seconds.
- Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
- Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
- When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
- Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
- Divide among individual bowls and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asif Babar
[email protected]Bland.
Zachery Bulley
[email protected]Needs more cheese.
Ruth Kharunda
[email protected]Meh.
Neu Game
[email protected]Not bad, but I've had better.
Samiul basar
[email protected]Perfect for a quick and easy weeknight meal.
Nayanazimabad Manghopir
[email protected]Will definitely make again!
Rs Raju
[email protected]Easy and flavorful.
Ramon Quintana
[email protected]Delicious!
Riley Stevens
[email protected]The sauce was too runny for my liking. I had to add some cornstarch to thicken it up. Other than that, the dish was tasty.
Faith Hubbert
[email protected]This dish was a bit bland for my taste. I added some garlic and chili flakes to give it a little more flavor. I also think it would have been better with fresh peas instead of frozen.
Simple Life
[email protected]I love this recipe because it's so versatile. You can add different vegetables, cheeses, or herbs to suit your taste. I've made it with broccoli, zucchini, and even spinach. It's always delicious.
nk kakar
[email protected]This orecchiette dish is a perfect balance of flavors and textures. The peas add a nice sweetness, the ricotta adds a creamy richness, and the Parmesan adds a salty sharpness. The orecchiette pasta is cooked perfectly al dente and holds the sauce wel
Zakariya Ahmed
[email protected]This dish is a great way to use up leftover ricotta and Parmesan. It's also a great vegetarian option that's packed with flavor. I added some chopped sun-dried tomatoes for an extra pop of flavor.
WILLIAM JABLONSKI
[email protected]This is my new go-to pasta recipe. It's quick, easy, and incredibly delicious. The peas add a nice sweetness, and the ricotta and Parmesan make the sauce velvety smooth. I've made it several times already, and it's always a crowd-pleaser.
hammad awan
[email protected]I made this dish for a dinner party, and it was a huge hit! Everyone raved about the creamy, flavorful sauce and the perfectly cooked orecchiette. It was a breeze to prepare, and the results were impressive. Highly recommend!
Miku Scarfsune
[email protected]This orecchiette dish is a delightful burst of flavors! The combination of peas, ricotta, and Parmesan is simply divine. I followed the recipe precisely, and it turned out perfectly. My family loved it, and we'll definitely be making it again soon.