I don't think I like ricotta. Or maybe I didn't buy a good brand. I don't know, but this dish was bland. Had I followed the original recipe it would have been even more tasteless. I added a couple large cloves of crushed garlic and 1/2 cup grated Parmesan and it still didn't have enough flavor. Jay suggested adding fresh basil, which would have helped. It definitely needed something extra.
8 oz. pasta, any shape
1 1/2 cups frozen peas
15 oz. ricotta
1 Tbsp. butter, softened
1 lemon
2-3 cloves of garlic, crushed
1/2 cup grated Parmesan
Salt and Pepper
1. Boil water for pasta.
2. Grate the zest of the lemon and squeeze out all of the juice. Add both juice and zest to medium mixing bowl. Add to it the ricotta, butter, garlic and Parmesan.
3. Cook pasta. When pasta is almost finished throw in the peas. Ladle out about 1/3 cup of hot pasta water and pour into ricotta mixture. Whisk until smooth. Season with salt and pepper to taste. Strain pasta and peas. Pour back into saucepan. Pour ricotta sauce over the top. Stir until pasta and peas are coated.
Review - This wasn't horrible, but I don't think I'll make it again, unless I change up the recipe. A lot. We all ate it, but it was just an 'eh' recipe.
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