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Simple, one-pot pasta tossed with ricotta, Parmesan and peas. Adapted from Good Things by Samin Nosrat.
4-6
Servings
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.