Name: Tubettini Pasta with Peas, Zucchini and Ricotta (Tubettini e Piselli, Con Zucchina e Ricotta)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 green zucchini, grated; 1/4 cup (60 ml) white wine; 4 cups (1 litre) chicken broth; 3/4 lb (340 g) tubettini or other short pasta; 3 cups (450 g) frozen green peas, thawed; 1/2 cup (35 g) Pecorino cheese, freshly grated; 1 1/4 cup (325 g) ricotta cheese; 3 tbsp (45 ml) pesto; 1/4 cup (10 g) mint leaves, torn

Preparation

- In a medium pot over medium-high heat, soften the garlic in the oil. Add the zucchini and cook for 2 minutes until tender. Add the wine and bring to a boil. Add the broth and the pasta. Season with salt and pepper.
- Bring to a boil and simmer over medium heat for 6 to 7 minutes or until the pasta is very al dente and the broth has thickened slightly. Add the peas and cook for 2 minutes or until the pasta and peas are al dente. Remove from the heat. Add the Pecorino.
- Serve the pasta in bowls. Top with the ricotta, pesto and mint.

Tubettini Pasta with Peas, Zucchini and Ricotta (Tubettini e Piselli, Con Zucchina e Ricotta)

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set