Tagliatelle with Peas and Ricotta
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh egg tagliatelle | 300g |
| Fresh peas | 200g |
| Buffalo ricotta | 100g |
| Sun-dried tomatoes in oil | 40g |
| Vegetable broth | 200g |
| Garlic clove | 1 |
| Extra virgin olive oil | q.b. (to taste) |
| Fine salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Fresh thyme | q.b. (to taste) |
Instructions
-
Prepare the vegetable broth:
Begin by preparing a rich and flavorful vegetable broth. Once it’s ready, strain it and keep it warm for later use. -
Sauté the garlic:
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove, slightly crushed with the back of a knife, and sauté it for about one minute. Afterward, remove the garlic from the pan to prevent it from burning. -
-
Cook the peas:
Pour 150g of the warm vegetable broth into the pan and add the peas. Allow the peas to simmer gently, soaking up the flavors. -
Prepare the ricotta and sun-dried tomatoes:
While the peas are simmering, drain the sun-dried tomatoes and slice them into thin strips. In a separate bowl, crumble the buffalo ricotta. Set both ingredients aside. -
Blend the peas mixture:
Once the peas are tender, blend them with the broth in the pan until you achieve a smooth, creamy consistency. If the mixture is too thick, feel free to add a bit more vegetable broth to reach the desired texture. Season with salt and black pepper to taste. -
Cook the tagliatelle:
Bring a large pot of salted water to a boil. Once boiling, add the tagliatelle and cook according to the package instructions or until al dente. Once cooked, reserve a small amount of the pasta water and drain the pasta. -
Combine and sauté:
In a separate pan, add the pea cream mixture. Once heated through, add the cooked tagliatelle. Toss everything together, adding a little pasta water as needed to create a silky sauce. Stir in the sun-dried tomatoes and fresh thyme leaves for a fragrant, flavorful boost. -
Serve and garnish:
To finish, divide the pasta into serving bowls. Top each serving with crumbled buffalo ricotta and a drizzle of olive oil. Serve immediately while hot.
Notes
- For an extra burst of flavor, you can add a squeeze of lemon juice just before serving.
- If you can’t find buffalo ricotta, regular ricotta will work just as well. However, buffalo ricotta offers a richer, creamier texture.
- Feel free to experiment with different herbs such as basil or parsley to garnish the dish.
This delightful pasta dish, Tagliatelle with Peas and Ricotta, combines the sweetness of fresh peas, the creaminess of buffalo ricotta, and the vibrant flavors of sun-dried tomatoes and thyme. It’s the perfect spring or summer meal, fresh, flavorful, and simple to prepare. Whether you’re serving it for a family dinner or impressing guests at a gathering, this dish is sure to delight every palate.
