Recipe by Our Cookbook Collection
- Yield: 4 servings
1 pound sugar snap peas, strings removed
1 LB penne rigate
3 Tablespoons extra-virgin olive oil, plus more for the pasta
2 shallots, halved and thinly sliced crosswise
1/2 teaspoon red chili flakes
Freshly ground black pepper
1 Cup fresh ricotta, at room temperature
1/4 Cup finely chopped fresh mint
1/4 Cup finely chopped fresh parsley
- Cut the snap peas crosswise on a bias into pieces 1/4 inch thick. Set aside.
- Bring a large pot of salted water to a boil. Add the penned rigate and cook until al dente, about 10 minutes. Before you drain the pasta, reserve 1 cup of the cooking water and set aside. Drain the pasta, place in a large bowl, and toss with a little olive oil.
- Return the pot to medium-high heat and add the 3 tablespoons oil. Heat for 30 seconds, then add the shallots. Cook until softened but not browned, 1 to 2 minutes.
- Add the snap peas, 3/4 teaspoon salt, the chili flakes, and black pepper to taste. Cook, stirring often, until the snap peas are tender but still bright green and slightly crunchy, 3 to 5 minutes.
- Add the pasta, ricotta, and reserved cooking water to the pot and stir well to combine. Cook until the pasta is warmed through and well coated by the other ingredients. Remove from the heat and let cool slightly. Add most of the mint and parsley and mix well.
- Transfer to a serving bowl and sprinkle with the remaining herbs and some more black pepper. Serve immediately.