This pasta dish definitely qualifies as comfort food. It’s quick to make and pantry-friendly. If you don’t have shallots, use a small onion instead and make sure it’s well-caramelized to bring out the sweetness. Try this as a side dish or as a lunch with a side salad!
Orecchiette with Ricotta and Peas
Makes 4 servings
1/2 lb orecchiette pasta
2 shallots, peeled and sliced
2 TBL olive oil
1 clove garlic, minced
1 cup frozen peas
1/4 tsp crushed red pepper
1/2 cup ricotta cheese
Cook pasta according to package directions.
While pasta cooks, caramelize shallots in olive oil. When shallots are done, stir in garlic and crushed red pepper; cook 2 minutes more.
Drain pasta and return to pot. Toss with shallot mixture, peas, and ricotta. Serve immediately.