Penne with Sugar Snap Peas & Ricotta

Name: Penne with Sugar Snap Peas & Ricotta
Yield: Serves 4
Ingredients: ½ teaspoon red chili flakes; Kosher salt; 3 tablespoons (45 milliliters) extra-virgin olive oil, plus more for the pasta; 1 pound (455 grams) penne rigate; 2 shallots, halved and thinly sliced crosswise; 1 pound (455 grams) sugar snap peas, strings removed; ¼ cup (25 grams) finely chopped fresh mint; Freshly ground black pepper; 1 cup (250 grams) fresh ricotta, at room temperature; ¼ cup (25 grams) finely chopped fresh parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

Sweet, crunchy sugar snaps, mint, and parsley make this pasta taste like a mouthful of spring. I like to make the ricotta myself so that the texture is thick and creamy, although store-bought will work as well. You can make the ricotta on the stovetop while you prepare the rest of the pasta ingredients.

Ingredients

1 pound (455 grams) sugar snap peas, strings removed
Kosher salt
1

Vegetarian
Pasta
Spicy
Spring

Method

Cut the snap peas crosswise on a bias into pieces ¼ inch (6 millimeters) thick. Set aside.
Bring a large pot of salted water to a boil. Add the penne rigate and cook until al dente, about 10 minutes. Before