Pasta with Sun-Dried Tomatoes, Ricotta, and Peas | America's Test Kitchen

Name: Pasta with Sun-Dried Tomatoes, Ricotta, and Peas | America's Test Kitchen
Total time: 45 min
Ingredients: 1 pound medium pasta shells; table salt; 1 cup frozen peas (4 ounces); 2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons); 2 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 12 ounces whole-milk ricotta (1 1/2 cups); 1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse; 1/4 cup grated Parmesan cheese, plus additional for serving; 2 teaspoons finely chopped fresh mint leaves; ground black pepper

www.americastestkitchen.com

Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

Keywords

Italian
Europe
Vegetables
Eggs & Dairy
Vegetarian
Grains
Rice & Beans
Cheese
Fruits & Vegetables
Weeknight
Main Courses

View full recipe on www.americastestkitchen.com

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.

Share this recipe:

Ingredients

1 pound medium pasta shells
table salt
1 cup frozen peas (4 ounces)
2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
12 ounces whole-milk ricotta (1 1/2 cups)
1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse
1/4 cup grated Parmesan cheese, plus additional for serving
2 teaspoons finely chopped fresh mint leaves
ground black pepper