More Peas if you Please Penne

By bskippa

Ingredients

• Salt
• 1 pound penne pasta with ridges
• 3 cups frozen peas
• 1/2 cup chicken or vegetable broth
• 2 cups ricotta cheese
• 3 tablespoons butter, cut into small pieces
• 1 cup grated Parmigiano-Reggiano cheese
• 1 cup fresh basil leaves, sliced
• Freshly ground pepper

Preparation

Step 1

Bring a large pot of water to a boil. Salt it, add the pasta and cook until al dente. Set aside a ladle of pasta cooking water and drain the pasta.

While the pasta is cooking, put the peas and broth in a small saucepan. Simmer the peas in the broth for 5 minutes.

In a large serving bowl, mash half the peas and broth with the ricotta cheese. Toss with the pasta, butter and half the Parmigiano-Reggiano cheese. Add the reserved pasta cooking water to moisten if needed. Stir in the remaining whole peas and the basil; season with salt and pepper. Top with the remaining Parmigiano-Reggiano cheese.