Ricotta Saffron Pasta with Peas
Infusing ricotta with saffron is easy and makes for a light and refreshing sauce for pasta, with peas and mint for a springy taste.
Servings: 4 servings
Ingredients
- 3 tablespoons hot water
- 1 pinch saffron threads
- 11-12 ounces tube pasta, such as penne, rigatoni, gigli
- 1 cup frozen green peas
- 1 tablespoon olive oil
- 11 ounces full-fat ricotta cheese
- ½ to ¾ cup pecorino-romano cheese finely shredded
- salt and pepper to taste
- 10-15 mint leaves chopped
Instructions
- Heat the 3 tablespoons of water in the microwave (does not need to be boiling, just hot). Put the saffron in the hot water and set aside.
- Boil the pasta according to package directions.
- When there is about 5 minutes left in the pasta cooking time, add the frozen peas. Do not drain the pasta water before reserving ½ cup of it.
- Then immediately heat a large frying pan with the olive oil in it over medium low heat.
- When the oil is hot, add the saffron infused water.
- Scoop ½ cup of pasta water out of the pot the pasta is cooking in and add to the oil and saffron water. Mix in the ricotta and start stirring together. Do not turn the heat up any more.
- Once the ricotta, oil, and water has emulsified, add the drained pasta to the frying pan (or if the pan isn't large enough, add the cheese sauce to the larger pot the pasta was boiling in). Keep on medium low heat while stirring together.
- Add the pecorino cheese, reserving a few tablespoons for serving.
- Add chopped mint, salt, and pepper to taste. Top with additional pecorino cheese. and serve immediately.