Pasta with a Pea Ricotta Sauce
This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.
|16 oz||frozen peas, defrosted|
|2 + 1/2 tbsp||sour cream|
|1/4 cup||ricotta, part skim|
|2 tbsp||Parmesan cheese, grated|
|1/2 cup||parsley, rough chopped|
|3/4 tsp||black pepper, freshly ground|
|1 pinch/es of (optional) ,||nutmeg|
|1/3 cup||vegetable stock|
- Place a large pot of salted water on the stove to bring up to a boil.
- While waiting for your water to boil, in the bowl of a food processor, add the defrosted peas, sour cream, ricotta, grated parmesan, parsley, salt, pepper and nutmeg and blend for 1-2 minutes or until smooth. While the peas are blending, slowly add the vegetable stock as needed. Set the sauce aside.
- Once your water is to a boil, add the pasta and stir occasionally until cooked, about 8 minutes. When the pasta is al dente, reserve a cup of the water that it was cooked in, and then drain the rest off in a colander. Add the cooked pasta back to the pot and toss with 1 ½ cups of the pea sauce until coated. If the pasta is a bit sticky, add 1 tablespoon of the reserved pasta water at a time until the sauce reaches the consistency you like.
- Serve immediately with a sprinkle of freshly grated Parmesan and enjoy.