Best Tagliatelle With Mashed Peas And Pecorino Recipes
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA
Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.
Provided by CindiJ
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
- Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
- Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
- Return the sausage to the pan.
- Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Nutrition Facts : Calories 1084.4, Fat 51.2, SaturatedFat 18.3, Cholesterol 191.8, Sodium 2154.3, Carbohydrate 104, Fiber 8.7, Sugar 9.4, Protein 50.8
TAGLIATELLE WITH PEAS, SAUSAGE, RICOTTA AND CLASSIC GENOVESE PESTO
Classic Genovese pesto is one of my pantry go-to's. It brings a burst of Italian flavor to many dishes, but especially to this pasta dish. A pesto like this can easily elevate the taste and appeal of almost any food, and you don't have to prep anything. It's one of my secret weapons in the kitchen to amp up any dish.
Provided by Stuart O'Keeffe
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to the boil. Add a good tablespoon of salt to the water. Add the pasta and cook according to box instructions, reducing the cooking time by 1 to 2 minutes. Drain the pasta, reserving about 1 cup of the cooking water.
- While the pasta is cooking, in a large nonstick skillet, heat the oil, garlic and red pepper flakes over medium heat. Add the sausage, breaking it up with the side of a spoon. Cook until browned, 4 to 5 minutes. Remove from the skillet and set aside.
- Add the peas, ricotta and pesto to the skillet and mix to combine. Add the pasta to the skillet, along with a couple of tablespoons of pasta water. Stir until the sauce coats all of the pasta. Mix well using a pair on thongs. Season with 1/2 teaspoon kosher salt and the black pepper. Add the sausage back to the skillet. Serve with Parmesan.
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