Monday, April 27, 2009

Penne Pasta with Ricotta and Herbs
{Rachel Ray, "Everyday"}
Serves 4

Ooohhh this could be a new favorite. My husband wasn't as wild about it, but we have different taste buds when it comes to pasta stuff. Trust mine on this one:). It's easy, fresh, healthy, and filling. Oh, and if you want the real pretty photo of it, go here. Shows my photo skills right up!!

1 lb penne pasta, (whole wheat works great)
1 10-oz box frozen peas
Salt and Pepper
1/2 cup chopped mint
1/2 cup chopped fresh leaf parsley
1 cup ricotta cheese
2 tbsp extra virgin olive oil
1 shallot, finely minced
1/2 cup chicken broth
2 radishes, thinly sliced for topping
1 cup pea sprouts/pea shoots for topping (used chive shoots instead)

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

While the pasta is working, bring a large saucepan of water to a boil, salt it, add 1 box of peas and cook for 2 minutes; drain. Transfer to a food processor and puree with the mint, parsley and ricotta; season with salt and pepper. Transfer to a large serving bowl.

In a medium skillet, heat the EVOO, over medium heat. Add the shallots and cook for 3 minutes. Add the broth, lower the heat and bring to a simmer, then add the remaining box of peas and heat through; season with salt and pepper.

Stir the reserved pasta cooking water into the ricotta mixture. Add the pasta and the shallot-pea mixture and toss; season with salt and pepper. Top with the radishes and pea sprouts.

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