Pasta with Sun-Dried Tomatoes, Ricotta, and Peas

Name: Pasta with Sun-Dried Tomatoes, Ricotta, and Peas
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 pound, medium pasta shells; , table salt; 1 cup, frozen peas (4 ounces); 2 medium cloves, garlic, minced or pressed through garlic press (2 teaspoons); 2 tablespoons, olive oil; 1/4 teaspoon, red pepper flakes; 12 ounces, whole-milk ricotta (1 1/2 cups); 1 cup, oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse; 1/4 cup, grated Parmesan cheese, plus additional for serving; 2 teaspoons, finely chopped fresh mint leaves; , ground black pepper

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Cheese
Pasta
Vegetables
Weeknight
Vegetarian

Appears in Cook's Illustrated January/February 2004

Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

SERVES 4 to 6

TIME 45 minutes

Pasta with Sun-Dried Tomatoes, Ricotta, and Peas

Why This Recipe Works

This is a members' feature.