Pasta With Sun-Dried Tomatoes, Ricotta, and Peas Recipe
from Cook's Illustrated
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Cooking tools:
- Stockpot
- Stove
- Colander
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb medium pasta shell
- table salt
- 1 cup frozen peas
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups ricotta cheese
- 1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse)
- 1/4 cup parmesan cheese, grated
- 2 teaspoons fresh mint leaves, finely chopped
- ground black pepper
- parmesan cheese, garnish
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