Indulge in the creamy delight of Rigatoni with Ricotta and Pea Pesto, where the sweetness of peas harmonizes with rich ricotta and aromatic basil. A sprinkle of pine nuts adds a gentle crunch to this quick and satisfying meal, perfect for those seeking comfort in a bowl.
30 minutes
Indulge in the creamy delight of Rigatoni with Ricotta and Pea Pesto, where the sweetness of peas harmonizes with rich ricotta and aromatic basil. A sprinkle of pine nuts adds a gentle crunch to this quick and satisfying meal, perfect for those seeking comfort in a bowl.
0 oz
Frozen Peas, thawed
cups
Ricotta Cheese, room temperature
cups
Parmesan Cheese, microplaned
cups
cups
Chives, chopped
tablespoons
Pine Nuts, toasted
cups
Garlic, microplaned
cloves
cups
1. Boil Water
Fill a large pot with water and add about 2 teaspoons of salt per quart of water. Bring to a rolling boil, then reduce heat to low and cover to keep warm.
2. Make Pesto
In a food processor, combine the peas, ricotta cheese, microplaned parmesan cheese, basil leaves, chives, toasted pine nuts, and microplaned garlic. Pulse until a coarse paste forms. With the processor running, gradually add the olive oil until the mixture becomes smooth and emulsified. Season with salt and freshly ground black pepper to taste.
3. Cook Pasta
Return the pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. Sauce Pasta
In a large pan over medium heat, add 1/4 cup of the reserved pasta water. Add the cooked rigatoni, and once the water is about half reduced, turn off the heat. Stir in the pea pesto, tossing vigorously to coat the pasta and form a glossy sauce. If needed, adjust the thickness with a splash more of the reserved pasta water.
5. Serve
Divide the pasta between two bowls. Drizzle with a little extra olive oil and give a final sprinkle of microplaned parmesan cheese and freshly ground black pepper. Serve immediately and savor the blend of flavors.
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