Penne with Peas and Ricotta


  • Salt and pepper
  • 1 pound penne rigate pasta
  • Two boxes frozen green peas (10 ounces each box)
  • 1/3 cup chopped fresh mint (a generous handful)
  • 1/3 cup chopped flat leaf parsley (a generous handful)
  • 1 cup ricotta cheese
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 shallots, finely chopped
  • 1/2 cup dry white wine or chicken broth
  • 2 radishes, thinly sliced, for topping
  • 1 cup pea sprouts or pea shoots, for topping


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

While the pasta is working, bring a large saucepan of water to a boil, salt it, add 1 box of peas and cook for 2 minutes; drain. Transfer to a food processor and puree with the mint, parsley and ricotta; season with salt and pepper. Transfer to a large serving bowl.

In a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and cook for 3 minutes. Add the wine, lower the heat and bring to a simmer, then add the remaining box of peas and heat through; season with salt and pepper.

Stir the reserved pasta cooking water into the ricotta mixture. Add the pasta and the shallot-pea mixture and toss; season with salt and pepper. Top with the radishes and pea sprouts.

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