Ditalini Pasta
Ingredients
- 1 16- ounce package of ditalini pasta
- 2 Tbsp kosher salt
- 2 cups frozen sweet peas
- 3 Tbsp extra virgin olive oil
- 2 medium shallots peeled and finely diced
- 2 Tbsp butter
- ⅓ cup ricotta cheese
- ¼ to ⅓ cup pasta water
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 Tbsp minced fresh mint leaves
- 2 Tbsp minced fresh flat-leaf parsley
- ⅓ cup shredded parmesan cheese
Instructions
- All ingredients ready? Let's begin!
- Bring a large pot of water to a boil over high heat. Add the kosher salt to the water and stir to dissolve. Add the pasta to the boiling water and cook until a minute shy of the package directions. When there is 1 minute of cooking time left, add the peas to the pot.
- While the pasta is cooking, place a large sauté pan over medium heat. Add the olive oil and warm it up. Place the shallots in the pan and cook until softened for approximately 4 minutes.
- Remove 1 cup of pasta water from the large pot and set it aside. Drain the pasta and peas in a colander.
- Add the butter to the sauté pan and stir until it melts. Whisk the ricotta into the butter and shallot mixture. Add the pasta and peas to the cheese sauce and toss to coat. Add the reserved pasta a little at a time to loosen the sauce and make it silky.
- Add the fresh herbs to the pasta and toss with tongs just to incorporate. Season with salt and pepper to taste. Place the cheesy pasta in a serving both and top it with the parmesan cheese.
- Serve the pasta immediately with a green salad and some crusty bread.
Nutrition
Calories: 452kcal | Carbohydrates: 69g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 2447mg | Potassium: 352mg | Fiber: 6g | Sugar: 5g | Vitamin A: 666IU | Vitamin C: 22mg | Calcium: 138mg | Iron: 2mg