In the Cucina with La Gazzetta: Pea and Ricotta Pasta
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Cooking tools:
- Microplane
- Grater
- Citrus press
- Stove
- Pot
- Colander
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 12 oz. Pasta (such as tagliatelle, penne, or orecchiette)
- 1 C. Fresh or frozen peas
- 1 C. Ricotta cheese
- ¼ C. Grated Pecorino Romano or Parmesan cheese
- Zest of 1 lemon
- Juice of ½ lemon
- 2 T. Extra virgin olive oil
- 1 Garlic clove, minced
- ¼ tsp. Red pepper flakes (optional)
- Fresh basil or mint leaves, chopped
- Salt
- black pepper
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