Pasta with Ricotta and Peas

by Rachael Ray Show Staff 9:00 AM, June 22, 2015

Aired June 22, 2015

Serves 4

2 tablespoons olive oil, 2 turns of the pan
2 tablespoons butter
3 large shallots or 1 small onion, very finely chopped
4 cloves garlic, finely chopped
Salt and pepper
1 cup chicken or vegetable stock
2 cups fresh shelled peas
2 cups fresh ricotta
2 tablespoons fresh thyme, finely chopped
Zest of 1 lemon
1 pound conchiglie (small, conch shell-shaped pasta) or other short-cut pasta like penne rigate, farfalle or short fusilli
1 cup freshly grated Parmigiano-Reggiano
1 cup fresh flat-leaf parsley, chopped
1/2 cup mint, chopped
EVOO – Extra Virgin Olive Oil, for drizzling


Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium heat with 2 turns of the pan of olive oil.  When hot, add butter to oil. When it foams, add shallots or onions and garlic, and season with salt and pepper. Stir 3 minutes then add stock; boil and reduce heat to a low simmer.
Salt pasta water, drop pasta to cook to a minute shy of al dente. 
Add peas to simmering stock and cook 3-4 minutes then stir in the ricotta and warm through; add thyme and lemon zest. Reserve 1/2 cup starchy, pasta water then drain pasta. Add pasta to sauce along with the starchy water and grated cheese; toss to coat. Add most of the parsley and mint, and transfer to serving bowl. Top with drizzle of EVOO and remaining mint and parsley.