Orecchiette with Ricotta, Peas and Lemon Zest from Pasta by the CIA
Spring brings new and wonderful opportunities for pasta. From Pasta: Classic and Contemporary Pasta, Risotto, Crespelle and Polenta Recipes by The Culinary Inst
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Measuring cup
- Pot
- Colander
- Wooden spoon
- Microplane
- Serving bowl
- Plate
- Stove
- Measuring spoon
- Grater
- Pepper mill
Ingredients
- ½ cup extra-virgin olive oil, plus more as needed for serving
- 2 spring onions, white and green portions thinly sliced [about ½ cup]
- ½ cup chopped flat- leaf parsley
- 2 pounds fresh garden peas, shelled
- ¾ cup chicken or vegetable broth, or more as needed
- Kosher salt, as needed
- 1 pound dried orecchiette
- 1 ½ cups fresh ricotta
- ½ cup grated Parmigiano-Reggiano
- Zest of ½ lemon, cut into very fine strips
- Freshly ground black pepper as needed
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