Cavatelli pasta with green peas and ricotta
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 30 G., saturated fats 15 G., proteins 20 G., carbohydrates 49 G., fiber 4 G., cholesterol 66 mg, sodium 780 mg, sugar 4 G.
Calories 530, total fat 30 G., saturated fats 15 G., proteins 20 G., carbohydrates 49 G., fiber 4 G., cholesterol 66 mg, sodium 780 mg, sugar 4 G.
Cavatelli pasta is one of the most suitable small pasta types for cooking with sauces. Shaped like tiny shells, they are filled with sauce, which means tons of flavor. Cook cavatelli pasta in a light, creamy butter sauce with melting Parmesan and lemony ricotta. Its delicate flavor is perfectly complemented by green peas and plenty of greenery, such as zesty arugula, refreshing mint, and basil. A wonderfully light vegetarian dish, bursting with summer flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g cavatelli pasta (about 2 cups)
- 2 tbsp olive oil + extra for drizzling
- 4 tbsp (60 g) butter
- 1 cup frozen green peas
- 1/4 tbsp. grated parmesan
- 0.5 cup chopped arugula
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1 cup whole milk ricotta
- 0.5 tsp. grated lemon zest
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the cavatelli pasta and cook according to package directions. Set aside 1.5 cups of the pasta cooking water and discard the rest.
- In the same saucepan, heat the olive oil, 2 tablespoons (30 grams) butter, 1/2 cup of the pasta water, 1 teaspoon of black pepper, and the green peas over medium-high heat. Cook, shaking the pan occasionally, until the peas are tender and the butter has melted, 2 to 4 minutes.
- Return the pasta to the pot with the remaining 2 tablespoons (30 g) butter, Parmesan, and 3/4 cup of the pasta water. Stir until creamy, adding more of the reserved cooking water if necessary. Stir in the arugula, basil, and mint. Divide the pasta among serving bowls.
- In a small bowl, combine the ricotta and lemon zest, season with salt and pepper. Spoon some ricotta over each serving of pasta. Drizzle with olive oil and season with additional pepper.
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