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Penne With Ricotta, Parmesan, And Peas

From "The Minimalist Cooks Dinner" by  Mark Bittman
/ Source: TODAY


  • 1 pound penne, ziti, or other cut pasta
  • About 1 cup fresh ricotta
  • 1 tablespoon softened butter (optional)
  • 1 cup freshly grated parmesan cheese
  • 1 cup freshly shelled or frozen peas
  • Salt and freshly ground black pepper to taste

DIRECTIONS Bring a large pot of water to a boil and salt it. Cook the pasta. While it is cooking, mix together the ricotta, butter, and half of the parmesan in the bottom of a warm bowl. About 2 minutes before the pasta is done, add the peas to the pot and remove about a cup of the pasta cooking water; use as much of it as you need to smooth the ricotta mixture into a sauce.

TIP: Drain the pasta-peas mixture and toss with the ricotta mixture, add additional pasta cooking water if necessary. Serve, passing the remaining parmesan at the table.