Ricotta and Parmesan Sauce with Peas
NOTE: Ricotta
creates a rich, creamy sauce with much less fat than other dairy
products. Serve with orecchiette or farfalle, which will trap the
peas.
1 10-ounce package frozen peas
Salt
2 tablespoons olive oil
1 medium onion, minced
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
2 tablespoons unsalted butter, diced
Ground black pepper
2 tablespoons minced fresh parsley leaves (optional)
INSTRUCTIONS:
1. Bring water to boil in small saucepan. Add peas and salt to taste. Simmer just until almost tender, about 1 minute. Drain and reserve.
2. Heat oil in medium skillet over medium heat. Add onion and sauté until golden, about 7 minutes. Stir in peas and cook just until well-coated with oil and onions, about 1 minute. Season with salt and pepper to taste. Stir in parsley if using.
3. Stir cheeses and butter together in bowl large enough to hold cooked pasta. Stir in pea-onion mixture; adjust seasonings. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.
VARIATION:
Ricotta and Parmesan Sauce with Peas and Bacon
Omit oil and cook 4 ounces (6 slices) bacon in medium skillet over medium heat until crisp, about 7 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat from pan. Cook onion in bacon fat. Omit butter. Proceed with recipe, adding crumbled bacon to cheeses along with pea-onion mixture.