Creamy Rigatoni Pasta With Ricotta and Peas

Updated at: Thu, 21 Nov 2024 09:53:42 GMT

Step 1

Bring a large pot of water to a boil.

Step 2

While water comes to a boil, in a food processor, blend ricotta, peas, basil, and parsley until smooth. Set aside.

Step 3

Once boiling, season pasta water generously with salt. Add pasta to water and cook until al dente.

Step 4

While pasta is cooking, add olive oil to a large skillet over medium heat.

Step 5

Add in garlic, and cook, stirring, until golden brown. Add in a ladle full of pasta water to stop garlic from becoming too brown. Reduce heat to medium low.

Step 6

Once pasta is al dente, add into the skillet with garlic. Add pea ricotta mixture, along with pecorino, and stir until pasta is coated. Pour in ladles of the pasta water to create a silky saucy consistency. You may need quite a few ladles as the ricotta mixture can be thick!.

Step 7

Add a drizzle of olive oil and season with salt and pepper. I like to add a generous amount of pepper! Mix to combine.

Step 8

Ladle in more pasta water if the sauce becomes too thick.

Step 9

Transfer pasta to a serving dish, and top with panko, lemon zest, black pepper and a drizzle of olive oil, if desired.

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