Orecchiette with Ricotta and Peas

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.

Orecchiette with Ricotta & Peas (CookandCount.wordpress.com) by Barb Szyszkiewicz
Copyright 2017 Barb Szyszkiewicz. All rights reserved.

Orecchiette with Ricotta & Peas by Barb Szyszkiewicz (CookandCount.wordpress.com)

 

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