Friday, January 30, 2009

Pasta and Peas with Two-Cheese Sauce

I've been making a concerted effort lately to try to go through our old cookbooks that we haven't perused recently. In that effort, I've stumbled upon some recipes we have tried in recent weeks. And today's recipe, Pasta and Peas with Two-Cheese Sauce, found in Reader's Digest's Fast Healthy Food, was no different. We slightly adapted the original recipe to our tastes.
Pasta and Peas with Two-Cheese Sauce
14 ounces whole-wheat or whole-grain fusilli or other pasta
2 cups frozen peas
1 1/2 cups freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
2/3 cup ricotta cheese
salt and black pepper to taste
First cook the pasta in boiling water for 7 minutes. At that point, add the peas and cook for 3 to 5 more minutes.

While the pasta is cooking, combine Parmesan and olive oil in a large bowl. Beat until thick. Add ricotta and blend well.

Drain the pasta and peas mixture, saving 6 tablespoons in a small bowl. Then pour the pasta and peas into the cheese mixture.

Spoon the saved water into the mixture, thinning the sauce. Then add salt and pepper to taste and top with shredded Parmesan.

The final product was actually quite filling. The olive oil was apparent as was the Parmesan.

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