Pasta with Peas, Garlic and Ricotta Salata

Name: Pasta with Peas, Garlic and Ricotta Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh baby peas (1 pound unshelled); 57 grams 1/2 cup crumbled or shaved ricotta salata or feta cheese (about; 4 larges garlic cloves, thinly sliced; 454 grams linguine; 1 Tbsp coarsely chopped marjoram; 118 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Pasta with Peas, Garlic and Ricotta Salatan a try. This recipe serves 4. One serving contains 732 calories, 19g of protein, and 32g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up baby peas, olive oil, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the olive oil in a medium skillet.

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Olive Oil

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Frying Pan

Add the garlic and cook over low heat, stirring, until very soft and golden, about 3 minutes.

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Garlic

Remove from the heat.

In a large saucepan of boiling salted water, blanch the peas in a strainer until just tender, about 3 minutes.

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Water

Peas

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Sauce Pan

Sieve

Transfer the peas to a bowl.

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Peas

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Bowl

Add the linguine to the saucepan and boil until al dente.

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Linguine

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Sauce Pan

Drain the linguine, reserving 1/4 cup of the cooking water. Return the pasta to the saucepan and toss with the garlic oil, peas and reserved pasta water. Season with salt and pepper and sprinkle with the marjoram. Top with the cheese and serve at once.

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Salt And Pepper