• Salt
  • 1 pound penne pasta
  • 4 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 small onion or 1 large shallot, finely chopped
  • 2 cups peas
  • Salt and pepper
  • 1 1/2 cups fresh ricotta cheese
  • 4 tablespoons parsley, finely chopped
  • 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

Bring a pot of water to a boil, salt it and cook pasta to al dente. Heads up: reserve 1 cup of starchy cooking liquid before draining.

Meanwhile, over medium heat in medium skillet, melt butter, add garlic and onions and saut gently for 7-8 minutes. Add peas and heat though.

Drain pasta and add it back to the pot with reserved water, ricotta, parsley, Parm and onion-pea mixture. Toss 2 minutes to coat and combine flavors.