Basil Pesto & Lemon Ricotta Pasta from Chef Eric

A match made in pasta heaven; trofie and pesto! Trofie, the twisty, spiral-shaped pasta is native to Liguria, as is pesto. The ridged past spirals perfectly pick up pesto’s delicate consistency, resulting in perfect bite after perfect bite!

Trofie with Pesto, Ricotta and Peas

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Main Dish
Misc Gourmet, Serve Hot
Region Italian
By author Eric Lundy
A match made in pasta heaven; trofie and pesto! Trofie, the twisty, spiral-shaped pasta is native to Liguria, as is pesto. The ridged past spirals perfectly pick up pesto's delicate consistency, resulting in perfect bite after perfect bite!

Ingredients

  • 1lb Italian Harvest Le Trofie Pasta
  • 1 cup Bellwether Farms Ricotta
  • 1/2 teaspoon Salt (Bitterman's fleur de sel)
  • 1 pinch Black pepper (freshly ground)
  • 1 Zest Lemon (zest whole lemon, and save lemon for another use)
  • 1/4 cup Ranise Extra-Virgin Lemon Olive Oil (divided)
  • 1 cup Frozen peas
  • 8-12oz Ratto's Basil Pesto
  • 1/4 cup Fresh mint leaves (loosely packed)

Optional

  • 2 heaped tablespoons Toasted nuts (walnuts, pine nuts, etc.)

Note

This is a pretty hearty dish, but if you desire a more substantial meal, pick up a roasted chicken to serve alongside or shred @ 1 ½ cups of the meat and scatter it into the pasta in the final mix/addition stage, just before platter setting.

Directions

Step 1
Set a large pot of water to boil, for the pasta.
Step 2
Salt the boiling water generously (@ 2-3 Tbs); add the pasta and cook for @ 18-20 minutes (yes, it’s true, trust us!). Gently stir the pasta every 2-3 minutes and start testing pasta for doneness @ 16 minutes.
Step 3
Meanwhile; salt the ricotta, add the lemon zest to it along with a few fine grinds of black pepper.
Step 4
Add half of the lemon oil (2 Tbs) to the ricotta and mix until incorporated, careful not to over mix – you still want the fine, fluffy curds of the cheese.
Step 5
At the last minute of the pasta cooking, stir in the peas. When done, reserve @ 1/3 cup of the pasta water and drain the pasta and the peas through a strainer then immediately return them to the empty pot.
Step 6
Stir in the pesto and half of the ricotta mixture.
Step 7
Spoon pasta onto a serving platter or into individual bowls/plates.
Step 8
Roughly chop the fresh mint.
Step 9
Scatter the remaining ricotta mixture over the pasta. Garnish with the chopped mint and nuts (if using) and drizzle with the remaining lemon olive oil.
Step 10
Season with salt and pepper and serve!

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