You may also like
Categories:
salt penne extra-virgin olive oil butter scallions garlic frozen peas black pepper lemon zest thyme Ricotta cheese cheese
Viewed: 29 - Published at: 2 years agoIngredients
- salt
- 14 lb penne (or rigatoni or whole wheat pasta)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 scallions, finely chopped
- 1 garlic clove, minced
- 12 cup frozen peas
- black pepper
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh thyme leave, finely chopped
- 12 cup ricotta cheese
- 14 cup freshly grated parmigiano-reggiano cheese
Method
- Bring a pot of water to a boil; salt the water, add in the pasta and cook to al dente.
- Reserve 1/3 cup of the pasta cooking liquid before you drain the pasta.
- Preheat the broiler.
- Heat the olive oil and butter in a skillet; add in the scallions and garlic; saute for 3-4 minutes; then add in the peas and cook for 2 minutes to heat through.
- Season with salt, pepper, the lemon zest, and thyme.
- Add in the drained pasta and reserved pasta water to the skillet along with the ricotta and toss to combine; adjust the seasonings.
- Top the pasta with the grated cheese and place the skillet under the broiler to brown 3 minutes.