Bowtie Pasta with Sugar Snap Peas

Printer-friendly versionPrinter-friendly version

Ingredients

  • 1 pound sugar snap peas
  • 1 pound dried bowties pasta
  • ½ cup (1 ounce) finely grated pecorino romano
  • 2 tablespoons extra virgin olive oil plus an additional 2 teaspoons
  • Sea salt
  • 1 teaspoon red pepper flakes
  • 1 cup ricotta cheese
  • Juice of 1 lemon
  • A few sprigs of fresh mint slivered

Directions

  • Bring a large pot of water to a boil.
  • While waiting string the peas and cut into ½ inch segments.
  • Cook the bowties for two minutes less than the recommended time on the package. Add the peas to the boiling pasta and cook for one minute more.
  • Reserve one cup pasta cooking water, then drain the peas and pasta.
  • Add the pasta and peas back to the empty pot with ½ cup pasta cooking water, grated cheese, the olive oil, salt and red pepper flakes. Cook on high for one minute, tossing constantly. Add a little more water if the pasta looks too dry.
  • Turn heat off and dollop ricotta all over in large spoonfuls and without stirring, tip pasta mixture into a wide serving bowl.
  • Drizzle the remaining 2 teaspoons of oil over the entire dish, squeeze lemon juice over that and finally sprinkle with mint.
Meal Type: 
Diet Types: