Handcut Pasta with Ricotta and Peas Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120808RicottaHandcutPasta.jpg
Kerry Saretsky

This is the perfect light summer pasta for hectic nights. Buy fresh lasagna sheets at the supermarket, which are just essentially rectangles of fresh pasta. Cut them into thick, pappardelle-like strips. In five minutes, they are al dente, and ready to be tossed with creamy mild ricotta, fresh basil, peas, and broiled cherry tomatoes.

Note:Look for ricotta with nothing but milk, salt, and a coagulant such as rennet or acid on the ingredients list. Avoid brands with gels, gums, or other stabilizers. Our favorite store-bought brand is Calabro.

Recipe Facts

Active:10 mins
Total:10 mins
Serves:2 servings

Rate & Comment

华体会应用下载

  • 8 cherry tomatoes
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 1/2 ounces fresh store-bought lasagna sheets
  • 1/2 cup frozen peas
  • 3/4 cup ricotta cheese (see note)
  • 1/4 cup loosely packed basil leaves
  • Parmesan or Pecorino for grating

Directions

  1. Preheat the broiler to high. Place the tomatoes on a foil-lined rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. Broil until lightly blistered and softened, about 5 minutes. Set aside.

  2. Meanwhile, bring a large pot of salted water to a boil. Cut the lasagna sheets into strips about 1-inch wide. Cook until al dente, about 3 minutes. Add the frozen peas 1 minute before the end of cooking. Reserve 1 cup of pasta water, then drain.

  3. Add the ricotta, basil, and 1/2 cup of pasta water to the pot. Stir to combine. Add the drained pasta and peas, and the roasted tomatoes and any juice they have rendered. Season with salt and pepper. Loosen with more pasta water if necessary. Serve, and top with grated parmesan or pecorino.