Ditalini Pasta with Lemony Ricotta and Peas
- 1 lb ditalini pasta (fusilli or conchiglie also work well)
- 3 tablespoons extra virgin olive oil
- 2 shallots, peeled and finely diced
- 2 cups frozen petite peas
- 4 ounces fresh ricotta
- 2 tablespoons unsalted butter
- 1/3 cup freshly grated parmigiano reggiano
- Zest from 1 small lemon
- 2 tablespoons fresh mint, thinly sliced
- 1 large handful of fresh Italian parsley, roughly chopped
- Sea salt
- Freshly ground black pepper
Bring a large pot of water to a boil for the pasta. While you are waiting for the water to boil, prepare your sauce.
In a small sauté pan, heat the olive oil over medium heat. Add the shallots, stir to coat, and cook for 3-5 minutes until tender but not brown. Add the frozen peas, stir and cook for a few more minutes until peas are soft and tender. Season with sea salt and black pepper to taste and set aside.
In a large mixing bowl, add the ricotta cheese and unsalted butter and mash it all together with a fork. Add the zest from one lemon, stir to combine, and set aside.
Once your pasta water is boiling, season it generously with sea salt. Add the ditalini pasta, stir, and cook until al dente. Once the pasta is ready, scoop it out of the pasta water with a slotted spoon, and add it to the ricotta butter mixture. Start stirring it all together, creating a ricotta sauce that will thicken and coat the pasta. Add the pea mixture and fresh herbs. Continue stirring to combine. Add the Parmigiano Reggiano and continue stirring. Taste. Season as needed with sea salt and black pepper. Divide into individual bowls. Top with a little more Parmigiano Reggiano and some freshly ground black pepper and serve.