Creamy Rigatoni Pasta With Ricotta and Peas | Hailee Catalano Recipes
Indulge in a creamy rigatoni pasta with ricotta and peas, topped with toasted breadcrumbs and pecorino romano cheese. Perfect for picky eaters and pasta lovers alike!
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Cooking tools:
- Food processor
- Ladle
- Pot
- Skillet
- Colander
- Serving platter
- Microplane
- Grater
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
Ingredients
- 3/4 cup whole milk ricotta cheese
- 3/4 cup frozen peas (thawed)
- 1/2 cup fresh basil leaves (roughly chopped)
- 1/4 cup fresh parsley leaves (roughly chopped)
- Kosher salt
- pepper
- 1 pound rigatoni
- 2 tablespoons extra virgin olive oil (plus more for serving)
- 4-5 garlic cloves (thinly sliced)
- 1/2 cup dry white wine (optional)
- 1 cup freshly grated pecorino romano
- 1/3 cup panko breadcrumbs (toasted in butter*)
- 1 lemon (zested)
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