Cavatelli with Peas and Ricotta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 30 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 66 milligrams
- Sodium
- 780 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Sugar
- 4 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
8 ounces (about 2 cups) cavatelli
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 tablespoons unsalted butter
Freshly ground pepper
1 cup frozen peas
1/4 cup grated parmesan cheese
1/2 cup chopped arugula
1/3 cup chopped fresh basil
1/4 cup chopped fresh mint
1 cup whole-milk ricotta cheese
1/2 teaspoon grated lemon zest
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
- Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
- Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
- Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.