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Pasta with a Pea Ricotta Sauce

Name: Pasta with a Pea Ricotta Sauce
Prep time: 10 min
Cook time: 10 min
Cuisine: Italian
Ingredients: 1-12 oz Spaghetti; 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 salt; 3/4 tsp black pepper, freshly ground; 1 pinch/es of nutmeg; 1/3 cup vegetable stock

6 people

20 min

This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.

Cook

Preparation

in 10 minutes

Cooking

in 10 minutes

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.

Ingredients

1-12

Spaghetti