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Handcut Pasta with Ricotta and Peas
serves 2

Handcut Pasta with Ricotta and PeasINGREDIENTS

  • 8 cherry tomatoes
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 10 1/2 ounces fresh lasagna sheets
  • 1/2 cup frozen peas
  • 3/4 cup ricotta cheese
  • 1/4 cup loosely packed basil leaves
  • Parmesan or Pecorino for grating


Preheat the broiler.  Place the tomatoes on a parchment-lined rimmed baking sheet and toss with 1 tablespoon of olive oil.  Season with salt.  Broil for 5 minutes.  Set aside.

Cut the lasagna sheets into thick “noodle” strips.  Cook in boiling salted water until al dente—about five minutes.  Add the frozen peas 1 minute before the end of cooking.  Reserve 1 cup of pasta water, then drain.

Add the ricotta, basil, and 1/2 cup of pasta water to the pot.  Stir to combine.  Add in the drained pasta and peas, and the roasted tomatoes and any juice they have rendered.  Season with salt and pepper.  Loosen with more pasta water if necessary.  Serve, and top with grated Parmesan or Pecorino.  A green salad goes perfectly alongside.

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