triple-tested at the Good Housekeeping Research Institute When fresh peas are in season, take advantage of their tender, sweet flavor with this gorgeous weeknight pasta. Look for garden peas with wrinkled skins — they are less starchy and sweeter than the smooth-skin variety. Be the first to rate this recipe Recipe Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 420 Total Fat 7g Saturated Fat 3g Cholesterol 16mg Sodium 395mg Total Carbohydrate 70g Dietary Fiber 6g Sugars -- Protein 19g Calcium -- Antonis Achilleos Serves: 6 Total Time: 55 min Prep Time: 35 min Cook Time: 20 min Ingredients U.S. Metric Conversion chart 2 pound(s) fresh peas in the pod, or 2 cups frozen peas, thawed 1 pound(s) penne rigate or ziti pasta 1 cup(s) part-skim ricotta cheese 1/4 cup(s) loosely packed fresh parsley leaves, chopped 1/4 cup(s) Romano cheese, freshly grated 2 teaspoon(s) (from 1 lemon) fresh lemon peel, grated Salt and ground black pepper 2 teaspoon(s) olive oil 1 pint(s) grape tomatoes Directions Heat large covered saucepot of salted water to boiling over high heat. Meanwhile, if using fresh peas, shell by running thumb along length of seam to open pod wavy wigs and release peas. Add pasta to boiling water and cook as label directs. Add fresh peas to saucepot thermal travel mug when pasta has 2 minutes cooking time remaining. While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. In 12-inch skillet, heat oil over medium-high heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat. Remove 1/2 cup pasta cooking water; set aside. Drain pasta and peas. To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine. Spoon into 6 bowls and dollop with ricotta mixture.
