Handcut Pasta with Ricotta and Peas Recipe

Name: Handcut Pasta with Ricotta and Peas Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 8 cherry tomatoes; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 10 1/2 ounces fresh store-bought lasagna sheets; 1/2 cup frozen peas; 3/4 cup ricotta cheese (see note); 1/4 cup loosely packed basil leaves; Parmesan or Pecorino for grating

This is the perfect light summer pasta for hectic nights. Buy fresh lasagna sheets at the supermarket, which are just essentially rectangles of fresh pasta. Cut them into thick, pappardelle-like strips. In five minutes, they are al dente, and ready to be tossed with creamy mild ricotta, fresh basil, peas, and broiled cherry tomatoes.

Note: Look for ricotta with nothing but milk, salt, and a coagulant such as rennet or acid on the ingredients list. Avoid brands with gels, gums, or other stabilizers. Our favorite store-bought brand is Calabro.

Handcut Pasta with Ricotta and Peas Recipe

Prep 5 mins

Cook 15 mins

Active 10 mins

Total 20 mins

Serves 2 servings

Keep Screen Awake

8 cherry tomatoes
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
10 1/2 ounces fresh store-bought lasagna sheets
1/2 cup frozen peas
3/4 cup ricotta cheese (see note)
1/4 cup loosely packed basil leaves
Parmesan or Pecorino for grating

Preheat the broiler to high. Place the tomatoes on a foil-lined rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. Broil until lightly blistered and softened, about 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cut the lasagna sheets into strips about 1-inch wide. Cook until al dente, about 3 minutes. Add the frozen peas 1 minute before the end of cooking. Reserve 1 cup of pasta water, then drain.
Add the ricotta, basil, and 1/2 cup of pasta water to the pot. Stir to combine. Add the drained pasta and peas, and the roasted tomatoes and any juice they have rendered. Season with salt and pepper. Loosen with more pasta water if necessary. Serve, and top with grated parmesan or pecorino.

Nutrition Facts (per serving)
649	Calories
44g	Fat
30g	Carbs
35g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	649
% Daily Value*
Total Fat 44g	57%
Saturated Fat 16g	79%
Cholesterol 108mg	36%
Sodium 1081mg	47%
Total Carbohydrate 30g	11%
Dietary Fiber 4g	15%
Total Sugars 11g
Protein 35g
Vitamin C 14mg	68%
Calcium 627mg	48%
Iron 3mg	18%
Potassium 678mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.