Pasta with Peas, Roasted Pumpkin, and Ricotta
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cavatappi (or similar pasta) | 320g |
| Peas (fresh or frozen) | 150g |
| Sun-dried tomatoes (in oil) | 65g |
| Garlic | 1 clove |
| Extra virgin olive oil | As needed |
| Salt | To taste |
| Black pepper | To taste |
| Ricotta cheese | A few sprigs |
| Pumpkin (Napoli type) | 800g |
| Fresh rosemary | As needed |
Instructions
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Roast the Pumpkin: Begin by preparing the pumpkin. Peel and dice the pumpkin into cubes. Place the cubes into a mixing bowl and season with olive oil, fresh rosemary leaves, salt, and pepper. Toss well to coat.
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Transfer the pumpkin mixture onto a baking sheet lined with parchment paper. Cover with aluminum foil and roast in a preheated static oven at 200°C (400°F) for 40–50 minutes, until the pumpkin becomes soft and caramelized.
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Prepare the Peas: While the pumpkin roasts, bring a pot of water to a boil. Add the peas and blanch them for about 5 minutes. Once done, drain and set aside.
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Sauté the Aromatics: In a large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove (whole) and sauté until fragrant. Next, add the sun-dried tomatoes, cutting them into thin strips if necessary. Let them soften in the pan for a minute.
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Add the blanched peas to the pan with the sun-dried tomatoes and stir to combine. Allow the ingredients to cook together for a couple of minutes, allowing the flavors to meld.
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Cook the Pasta: In a separate large pot, bring salted water to a boil. Add the cavatappi (or any other pasta of your choice) and cook according to the package instructions until al dente.
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Combine Pasta and Sauce: When the pasta is ready, reserve a cup of pasta cooking water and drain the rest. Add the cooked pasta directly into the saucepan with the peas and sun-dried tomatoes. Stir well to combine, adding a bit of the reserved pasta water to adjust the sauce’s consistency as desired.
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Finish the Dish: Once the pasta and vegetables are well mixed, gently fold in the roasted pumpkin cubes. Stir everything together, allowing the pumpkin to be evenly distributed throughout the dish.
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Serve: Plate the pasta, garnishing with a few dollops of ricotta cheese on top. The ricotta will add a creamy and fresh contrast to the roasted pumpkin and peas.
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Enjoy: Your Pasta with Peas, Roasted Pumpkin, and Ricotta is now ready to be served! Enjoy this comforting, flavorful dish as a perfect family meal or for a cozy dinner.
Tips:
- For an extra burst of flavor, drizzle a bit of balsamic glaze over the finished dish.
- You can substitute the cavatappi with another pasta shape like penne or fusilli if preferred.
- Add a sprinkle of grated Parmesan cheese on top if you like.
