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Learn moreCreamy One-Pot Pasta with Ricotta & Peas
Simple, one-pot pasta tossed with ricotta, Parmesan and peas. Adapted from Good Things by Samin Nosrat.
Ingredients
- kosher salt
- 450 grams dried pasta any shape is fine
- 225 grams shelled peas fresh or frozen
- 450 grams full-fat-milk ricotta drained or whipped ricotta
- 85 grams finely grated Parmesan plus more for serving
- freshly ground black pepper
- basil leaves large handful, torn before serving
- 240 milliliters reserved cooking water from the pasta (use about 240 ml as needed to thin sauce)
Preparation
- Bring a large pot of well salted water to a boil. Add the pasta and cook until it’s nearly al dente.
- One to three minutes before the pasta is done cooking, add the peas to the water and cook until the pasta is al dente and the peas are barely cooked.
- Reserve about 240 ml of the cooking water, then drain the pasta and peas into a colander.
- Return the empty pot to the hob. Add the ricotta and Parmesan and stir to combine.
- Add the pasta and peas to the pot and stir vigorously to coat. Over low heat, add the reserved cooking water a little at a time to thin the sauce as needed.
- Taste and adjust the seasoning with salt and freshly ground black pepper. Tear the basil leaves into the pasta and stir to bring everything together.
- Serve immediately with more Parmesan.