Pasta With Sun-dried Tomatoes, Ricotta, And Peas

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb medium pasta shell
• table salt
• 1 cup frozen peas
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups ricotta cheese
• 1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse)
• 1/4 cup parmesan cheese, grated
• 2 teaspoons fresh mint leaves, finely chopped
• ground black pepper
• parmesan cheese, garnish

Recipe

• 1 bring 4 quarts water to rolling boil, covered, in stockpot. stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
• 2 meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. set skillet aside to cool slightly. stir together ricotta, sun-dried tomatoes, parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. serve immediately, passing additional parmesan separately.