0.0 – 0 reviews • Beans and Legumes
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
