CAVATELLI WITH PEAS AND RICOTTA

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Cavatelli with Peas and Ricotta image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces (about 2 cups) cavatelli
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 tablespoons unsalted butter
Freshly ground pepper
1 cup frozen peas
1/4 cup grated parmesan cheese
1/2 cup chopped arugula
1/3 cup chopped fresh basil
1/4 cup chopped fresh mint
1 cup whole-milk ricotta cheese
1/2 teaspoon grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
  • Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
  • Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
  • Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.

Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 66 milligrams, Sodium 780 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams

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