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Orecchiette with Ricotta, Peas, & Mint
1 1/2 cup fresh ricotta
1 cup grated parmesan
4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas*2 tbsp. lemon zest
2 tbsp. mint, chopped
1 lbs orecchiette pasta
2 tbsp. butter (unsalted)
salt and pepper, to taste
Mix the ricotta, ½ cup Parmesan, and 1 tablespoon lemon zest in a bowl. Season mixture with salt & pepper to taste.
Put a pot of water to boil wit a generous amount of salt. When water is boiling, add pasta and cook according to directions.
Add butter to a sauté pan, and cook peas and cook 1-2 minutes. Alternatively, use one of Libby’s microwavable pouches to save time.
Drain pasta, reserving 1 cup of water, and add pasta to peas. Cook for 1 minute, and then transfer to a large bowl.
Mix in ricotta and ¼ cup of pasta, and then stir until ricotta is evenly incorporated. If too dry add reserved water a little at a time.
Add the rest of Parmesan, remove from heat, and add chopped mint, the rest of the lemon zest, and additional ground pepper and salt to taste.
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