This wonderful corzetti pasta dish is made with nothing more than peas (this time of the year we use frozen peas, of course) and ricotta cheese. Since the ingredient list is so limited in this recipe, make sure you use the freshest ricotta cheese you can find – we like using some artisan sheep’s milk ricotta made here in Tuscany, but any other kind of ricotta would work great. If ricotta is not available, use mascarpone or robiola. Quick and easy to make, corzetti pasta with peas and ricotta cheese will satisfy any craving for a decadent and creamy pasta.
Corzetti Pasta with Peas and Ricotta Cheese
1 small onion, finely diced
300 gr frozen peas
200 gr ricotta cheese
salt and pepper
parmigiano reggiano cheese, grated
extra virgin olive oil
In a large skillet over medium heat, add some extra virgin olive oil and cook the diced onion until softened, 5 to 10 minutes. Add the frozen peas, season with salt and pepper, and continue cooking for another 15 minutes. The peas should be soft but not mushy. Remove from heat and set aside.
In the meantime, cook the fresh corzetti pasta until al dente. Drain the corzetti, then toss them in the skillet with the peas. Add the ricotta cheese and stir so that the cheese is evenly distributed. Add a little pasta water if necessary.
Sprinkle the corzetti pasta with grated parmigiano reggiano cheese before serving.