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Pasta with Peas, Roasted Pumpkin and Ricotta

17/11/2023

Pasta with peas, roasted pumpkin, and ricotta is a delicious and colorful dish, great for a fall or winter meal. Let me introduce you to a variation with an Italian touch, which will certainly enhance the flavors of this wonderful recipe.

Ingredients

  • 320 g of short pasta (penne, rigatoni, or farfalle)
  • 400 g of pumpkin (already cleaned and cut into cubes)
  • 150 g of fresh or frozen peas
  • 250 g of fresh ricotta
  • Extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • Garlic (1 clove)
  • Rosemary (a sprig)
  • Grated Parmesan (optional)
  • Chopped walnuts (optional, to add crunch)

Preparation

  1. Preheat the oven to 200 °C.
  2. Arrange the pumpkin cubes on a baking sheet lined with parchment paper, season them with extra virgin olive oil, salt, pepper, and chopped rosemary. Add the garlic clove in its skin and mix well to flavor each piece.
  3. Roast in the hot oven for about 20-30 minutes, or until the pumpkin is golden and tender. Remember to turn the pumpkin pieces halfway through cooking for even browning.
  4. In the meantime, cook the pasta in salted water according to the package instructions to achieve al dente texture.
  5. While the pasta is cooking, boil the peas in salted boiling water for a few minutes, until they are tender but still crisp. If you are using frozen peas, the cooking time may be slightly longer.
  6. Drain the peas and set them aside. Also, drain the pasta once it’s cooked and reserve some of the cooking water.
  7. In a large pan, combine the pasta with the roasted pumpkin and peas, add some of the pasta cooking water to make it creamy.
  8. Add the ricotta in small pieces or spoonfuls, stirring gently to evenly distribute the cheese.
  9. Plate the pasta and complete each dish with a sprinkling of grated Parmesan, freshly ground black pepper, and if you like, chopped walnuts for a crunchy touch.
  10. Serve immediately, while the dish is still nice and hot.

Curiosity

Ricotta is a dairy product that is very present in Italian cuisine, used as much in sweet preparations such as typical Sicilian pastries, as in savory ones to stuff fresh pasta or enrich sauces and dressings. Its creamy texture and mild taste make it perfect to balance the flavors of dishes with stronger ingredients like pumpkin.