Orecchiette with Peas, Pine Nuts, and Ricotta

Name: Orecchiette with Peas, Pine Nuts, and Ricotta
Yield: Serves 4
Ingredients: 4 ounces (1/2 cup), part-skim ricotta cheese; 3 tablespoons, chopped fresh mint; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; , Salt and pepper; 1/4 teaspoon, red pepper flakes; 1/4 cup, extra-virgin olive oil, plus extra for drizzling; 3 , shallots, sliced thin; 1 cup, frozen peas; 1 pound, orecchiette; 1/4 cup, pine nuts, toasted

Main Courses
Pasta
Weeknight
Vegetarian

Appears in Cook's Country April/May 2015

To maximize flavor in this weeknight dish, we season the ricotta with mint, fresh lemon zest and juice, and spices.

SERVES 4

TIME 30 minutes

Orecchiette with Peas, Pine Nuts, and Ricotta

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