Orecchiette with Peas, Pine Nuts, and Ricotta
To maximize flavor in this weeknight dish, we season the ricotta with mint, fresh lemon zest and juice, and spices.
Keywords
- Main Courses
- Vegetarian
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
- Serving platter
Ingredients
- 4 ounces (1/2 cup) part-skim ricotta cheese
- 3 tablespoons chopped fresh mint
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- Salt
- pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 3 shallots, sliced thin
- 1 cup frozen peas
- 1 pound orecchiette
- 1/4 cup pine nuts, toasted
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