Aired June 22, 2015
two tablespoons essential olive oil, 2 turns from the pan
two tablespoons butter
3 large shallots or 1 small onion, very finely chopped
4 cloves garlic clove, finely chopped
Pepper and salt
1 cup chicken or vegetable stock
2 cups fresh shelled peas
2 cups fresh ricotta
two tablespoons fresh thyme, finely chopped
Zest of just one lemon
1 pound conchiglie (small, conch covering-formed pasta) or any other short-cut pasta like penne rigate, farfalle or short fusilli
1 cup freshly grated Parmigiano-Reggiano
1/2 cup mint, chopped
EVOO Extra Virgin Essential Olive Oil, for drizzling
Bring a sizable pot water to some boil for that pasta.
Heat a sizable skillet over medium heat with 2 turns from the pan of essential olive oil. When hot, add butter to grease. If this foams, add shallots or onions and garlic clove, and season with pepper and salt. Stir 3 minutes adding stock boil and lower heat to some low simmer.
Salt pasta water, drop pasta to prepare to some minute shy of al dente.
Add peas to simmering stock and prepare 3-4 minutes then stir within the ricotta and warm through add thyme and lemon zest. Reserve 1/2 cup starchy, pasta water then drain pasta. Add pasta to sauce combined with the starchy water and grated cheese toss to coat. Add the majority of the parsley and mint, and transfer to serving bowl. Top with drizzle of EVOO and remaining mint and parsley.