In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
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Buon appetito!
Pea and Ricotta Pasta
dalla cucina di La Gazzetta Italiana
Spring in Italy brings fresh, vibrant flavors, and this Pasta con Piselli e Ricotta is the perfect way to celebrate the season. This dish combines sweet spring peas, creamy ricotta, and fragrant lemon zest for a light yet satisfying meal. This dish is perfect for a light spring lunch or dinner, pairing beautifully with a crisp white wine like Pinot Grigio. Enjoy the fresh flavors of Italy in every bite!
Ingredients:
12 oz. Pasta (such as tagliatelle, penne, or orecchiette)
1 C. Fresh or frozen peas
1 C. Ricotta cheese
¼ C. Grated Pecorino Romano or Parmesan cheese
Zest of 1 lemon
Juice of ½ lemon
2 T. Extra virgin olive oil
1 Garlic clove, minced
¼ tsp. Red pepper flakes (optional)
Fresh basil or mint leaves, chopped
Salt and black pepper, to taste
Directions:
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining. In a pan over medium heat, warm the olive oil and sauté the garlic for about 1 minute. Add the peas and a pinch of salt, cooking for 3–4 minutes until tender. In a bowl, mix the ricotta cheese, grated Pecorino Romano, lemon zest, lemon juice, and a splash of pasta water to create a smooth, creamy sauce. Add the drained pasta to the pan with the peas. Stir in the ricotta mixture and toss well, adding a bit more pasta water if needed to coat everything in a silky sauce. Sprinkle with fresh basil or mint, season with salt and black pepper, and add red pepper flakes for a little heat. Serve immediately with extra grated cheese on top. Buon appetito!
