This is a great quick to pull together pasta. Lots of fresh flavours with a pea spiked creamy sauce. Nothing too fancy in the cooking, it tastes more than the sum of its parts. While it is cracking as it is. We have been known to have this pasta served with a dollop of bolognese on top. Lentil or beef. It makes it into a sort of lazy lasagne meets cottage pie comfort level.
Serves 4
Ingredients
4tbsp extra virgin olive oil
2 onions, peeled and roughly diced
250g ricotta, drained
250g frozen peas, petit pois if possible
75-100g grated hard sheeps cheese, parmesan also works, more to serve if you like
80g breadcrumbs
1 lemon, zest and juice
Sea salt flakes
300g conchigliette
Recipe
On a medium low heat cook the onion in 3 tbsp of the oil, with a pinch of salt. For about 15-20 minutes, until softened and starting to caramelise. Add in the peas and turn around in the pan to defrost.
In a large mixing bowl or serving pot. Add the ricotta, grated hard cheese, the onion pea mix, and a good pinch of salt.
In the onion pan toast the breadcrumbs in the remaining tbsp of oil until golden. 2-3 minutes should do.
Meanwhile cook your pasta. Add a few tablespoons of the cooking water to the ricotta mix and stir to loosen it. You want a smooth and creamy sauce that will coat the pasta well. When you spoon out the pasta it should relax on the plate. rather than be too firm and stiff.
Drain the pasta and add it to the ricotta mix along with the lemon juice. Stir well to combine. Check the seasoning and add more salt if needed. Spoon on to plates and top with the toasted breadcrumbs. Extra grated cheese if you like.
