Recipes // Main Dish Pasta // Spring Pasta with Lemon Ricotta and Baby Peas

Spring Pasta with Lemon Ricotta and Baby Peas

  • 1 lb percatelli pasta
  • 1 cup fresh or frozen peas (canned peas will be too soft)
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup sliced shallots
  • 2 cups ricotta
  • 1/2 cup grated parmesan cheese
  • 1 tablespoons lemon zest
  • 1/4 cup chopped parsley
  • 4 slices prosciutto
  • Salt and pepper to taste
  1. Bring a large pot of salted water to a boil. If using fresh peas, add the peas and blanche them as soon as the water boils. Cook peas 1 to 1.5 minutes and put directly into an ice bath to stop the cooking process.
  2. Remove with slotted spoon and set aside. Boil pasta according to directions then drain. In a large fry pan, saute shallots in the olive oil and butter until soft. Add cooked pasta, toss to coat and season to taste with salt and pepper. Add peas. Arrange on pasta on platter.
  3. To cook prosciutto: Preheat oven to 350F. Line baking sheet with parchment paper and lay the slices down. Cook until crisp, about 12-14 minutes.
  4. Prepare lemon ricotta: combine ricotta, parmesan cheese, lemon zest, parsley, salt and pepper in a small bowl, mix well. Adjust seasonings. Mound ricotta onto the pasta and top with crispy prosciutto. Enjoy!
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