pasta with peas & fresh ricotta

Name: pasta with peas & fresh ricotta
Total time: 1 h
Yield: 4 Servings
Ingredients: 8 cups whole milk; 3 tablespoons fresh lemon juice, about 4 lemons; pinch of salt; 1 tablespoon olive oil; salt and pepper, to taste; cheese cloth; 2 tablespoons olive oil; 4 pieces bacon, cut into small pieces; 1 small onion, finely chopped; 3 cups fresh of frozen peas; 1/2 cup parmiggiano reggiano; 1 pound of fusilli or penne pasta; salt: about 1/4 cup for water of; little olive oil to finish off at the end; few grates of lemon zest; sprinkle of parmesan cheese

Posted by Barbara

Ingredients

Recipe serves: 4-6

	fresh ricotta
	8 cups whole milk do not use UHT as does not work properly
	3 tablespoons fresh lemon juice, about 4 lemons
	pinch of salt
	1 tablespoon olive oil
	salt and pepper, to taste
	cheese cloth
	peas
	2 tablespoons olive oil
	4 pieces bacon, cut into small pieces
	1 small onion, finely chopped
	3 cups fresh of frozen peas
	1/2 cup parmiggiano reggiano
	Pasta
	1 pound of fusilli or penne pasta white or brown
	about 1/4 cup for water of salt
	garnish
	little olive oil to finish off at the end
	few grates of lemon zest
	sprinkle of parmesan cheese

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thoughts&stories

Italians estimate about 100 grams (4 ounces) of pasta per person depending on what will be served after, or what has been enjoyed before. In general, a 1 pound box serves 4-5 people, 500 grams about the same. But if serving for as a starter, you may want to the portion size to be slightly smaller.

I often measure out the pasta (since shapes differ) onto the plate that will be used to “guess-timate” the right amount. You also need to consider the heartiness of the sauce and determine if more or less should be served- lighter the sauce maybe a bit more pasta, heavier the sauce, a little less.

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Posted by Barbara

time
1 hour
serves
4
skill level
Easy

Ingredients

fresh ricotta
8 cups whole milk
do not use UHT as does not work properly
3 tablespoons fresh lemon juice, about 4 lemons
pinch of salt
1 tablespoon olive oil
salt and pepper, to taste
cheese cloth
peas
2 tablespoons olive oil
4 pieces bacon, cut into small pieces
1 small onion, finely chopped
3 cups fresh of frozen peas
1/2 cup parmiggiano reggiano
Pasta
1 pound of fusilli or penne pasta
white or brown
about 1/4 cup for water of salt
garnish
little olive oil to finish off at the end
few grates of lemon zest
sprinkle of parmesan cheese

Directions

1 Done	ricotta In a medium saucepan add the milk and pinch of salt. Over medium high heat, use a candy thermometer to bring up to 195F (90C) which is right before boiling. If you do not have a thermometer watch carefully until it begins to boil.
2 Done	Once boiled, remove from heat and stir in the lemon juice. Set aside to rest for 30 minutes, stirring 1-2 times.
3 Done	Place cheese cloth inside strainer over a bowl, and pour the milk (curds and whey) through the cheese cloth. Allow to drain for 15 minutes.
4 Done	Place ricotta (cheese curds) in a clean bowl, add 1 tablespoon pepper and several grinds of black pepper. I like to mix with a fork to keep the cheese light and airy. Taste and add a little salt (you will also have salt later in this dish with the parmesan cheese). Set aside until ready to use.
5 Done	Place ricotta in an airtight container if not using right away and refrigerate. It is good for at least 3 days.
6 Done	peas Place bacon and olive oil in a large sauté-large enough to fit all the pasta. Cook bacon for 6-10 minutes until brown but not crispy.
7 Done	Add the onions and cook another 5-8 minutes until translucent.
8 Done	Add the peas and a few tablespoons water and cook until peas are al dente- you want a bit of a bite.
9 Done	You can make in advance up to this point, and slowly heat when ready to add pasta.
10 Done	pasta Bring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones.
11 Done	Add a generous amount of salt (about 1/4 cup) - or a general rule is one heaping tablespoon for each cup of water. The water should be "slightly less salty than the sea." With brown pasta you need to add a little more salt.
12 Done	Add the pasta to the water. Set a timer for 5 minutes and then taste every 30 seconds until properly cooked. You want the pasta al dente (slightly chewy and less resistant to the bite). You can stir a few times to prevent any sticking together.
13 Done	Before removing pasta, take a 2 mug fulls of the pasta water to use later in the sauce. The starch from the water helps bind the sauce to the pasta.
14 Done	Remove pasta immediately and drain.
15 Done	finishing Begin to heat the peas and add pasta. Mix together well and then add the ricotta- I add about 3/4 quarters to start to make sure not too much. You can always add more.
16 Done	Add the parmesan cheese and about 1/4 cup pasta water and mix until pasta is well coated. Add more ricotta as needed, using pasta water to get sauce nicely incorporated with the peas.
17 Done	Add more pepper and salt to taste.
18 Done	Scoop pasta into a large serving bowl or individual bowls (or keep in pan), sprinkle with some olive oil, extra cheese and fresh lemon zest.