Baked ricotta is mild and slightly sweet. I like using it when I don't want a cheese that's quite as sharp as feta and goat cheese can sometimes be. You could also use ricotta insalata for this recipe.
This pasta salad can be served warm or cold. If you choose to serve it hot, omit the lemon juice and use half the amount of olive oil.
Cellentani pasta has a loose corkscrew shape, but macaroni, bowtie or another shaped noodle can be substituted.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 4-6 servings
Ingredients:
- 16 oz. dried cellentani pasta
- 2 1/2 cups peas, freshly shelled or defrosted
- 1/2 lb. roasted ricotta
- 1/3 cup finely chopped Italian parsley
- 1/3 cup finely chopped fresh basil
- 1/3 cup olive oil
- 3 Tbsp. fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
Preparation:
In salted water, cook pasta until firm but tender, about 8 minutes. Drain in colander. If making a cold pasta salad, rinse noodles in cold water.
Add peas and herbs to pasta. Crumble roasted ricotta over noodles. If ricotta is too creamy to crumble, then cut into small cubes with a knife. Mix all ingredients well.
In a small bowl, whisk together olive oil, lemon juice, red pepper flakes and salt. Drizzle over pasta while mixing noodles. Add additional salt to taste.
Recipe by Jennifer Meier
