Best 4 Little Ears Pasta With Peas Mint Ricotta Recipes

PASTA WITH PEAS, CREAM, PARSLEY, AND MINT

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
• Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.

FREGOLA WITH GREEN PEAS, MINT, AND RICOTTA

Steps:

• Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
• Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
• Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
• Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

LITTLE EARS PASTA WITH PEAS, MINT & RICOTTA

Steps:

• Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
• Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
• Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
• Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
• Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
• Add chopped mint and additional pepper.

LITTLE EARS PASTA WITH PEAS, MINT & RICOTTA

Steps:

• Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
• Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
• Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
• Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
• Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
• Add chopped mint and additional pepper.