Pasta with Sun-Dried Tomatoes, Ricotta, and Peas

Ingredients

1 lb. medium shells
1 cup frozen peas
2 medium garlic cloves, minced or pressed
2 T. olive oil
1/4 t. red pepper flakes
12 oz. (1-1/2 cups) whole milk ricotta
1 cup oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (one 8-1/2 oz. jar)
1/4 grated Parmesan cheese, plus additional for serving
2 t. chopped fresh mint leaves
1/2 t. salt
1/4 t. ground black pepper

Instructions

1. Bring 4 quarts salted water to boil in stockpot. Stir in pasta; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to pot.
2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 t. salt, 1/4 t. black pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately.

Ingredients

Instructions

Notes