Little Ears Pasta With Peas Mint Ricotta Recipes
LITTLE EARS PASTA WITH PEAS, MINT & RICOTTA
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
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
SUMMER PASTA WITH PEAS & MINT
Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Provided by Good Food team
Categories Dinner, Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
- Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
Nutrition Facts : Calories 457 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.17 milligram of sodium
LITTLE EARS PASTA WITH PEAS, MINT & RICOTTA
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
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
FREGOLA WITH GREEN PEAS, MINT, AND RICOTTA
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
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.
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