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Farmer's Market Pasta

A quick and satisfying pasta dish with creamy ricotta, fresh peas, and mozzarella, baked in individual ramekins for a delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup peas Fresh or frozen, thawed
  • 2 cups dry pasta (whole wheat shells) Use whole wheat for texture
  • 1/4 cup reserved pasta water To loosen ricotta sauce
  • 1/2 tablespoon butter For tossing with pasta and peas
Cheese Mixture
  • 3/4 cup ricotta cheese or cottage cheese For the creamy sauce
  • 3 cloves garlic For flavoring the cheese mix
  • 1/3 cup parmesan cheese, freshly grated For added richness
  • 1/3 cup mozzarella cheese, freshly grated For mixing into the sauce
  • 1 teaspoon olive oil For blending in cheese mixture
  • 4 pieces thinly sliced fresh mozzarella For topping ramekins
  • fresh torn basil For mixing and garnishing

Method
 

Preparation
  1. Cook peas until tender, then drain and set aside.
  2. Cook pasta in salted water until al dente, then drain.
  3. Toss drained pasta with butter and the cooked peas.
  4. In a food processor, combine ricotta, garlic, and olive oil; blend until smooth.
  5. Season the cheese mixture with salt and pepper to taste.
  6. Stir in parmesan, grated mozzarella, and torn basil.
  7. Combine the cheese mixture with the pasta and add the reserved pasta water to make a smooth sauce.
  8. Divide the pasta mixture into ramekins and top each with a slice of fresh mozzarella.
Cooking
  1. Broil the ramekins at 400 degrees or higher for about 5 minutes, until the cheese has melted and is bubbly.

Notes

Serve hot with extra torn basil and black pepper. Pairs well with a light salad or a crisp white wine.