Tagliatelle with peas and ricotta

Here is the recipe for tagliatelle with peas and ricotta, a delicious spring dish that combines the sweetness of peas with the creaminess of ricotta. This dish is simple to prepare and very tasty.

Ingredients

• 320 g of egg tagliatelle
• 200 g of fresh or frozen peas
• 250 g of fresh ricotta
• 1 shallot
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Fresh mint leaves (optional, for garnish)

Preparation

1. Start by sautéing the finely chopped shallot in a pan with a drizzle of extra virgin olive oil. Let it brown gently over low heat.
2. Add the peas (if they are fresh, they will need more time; if they are frozen, they will be ready sooner) and cook for a few minutes until they become tender. If necessary, add a little water to prevent them from sticking and to steam them.
3. In a large pot, bring salted water to a boil and cook the tagliatelle until al dente, following the timings on the package.
4. While the tagliatelle are cooking, mash the ricotta with a fork in a bowl, and season with salt and pepper. If you prefer a creamier consistency, you can add some of the pasta cooking water.
5. Drain the tagliatelle, reserving some of the cooking water, and add them to the pan with the peas. Add the mashed ricotta and mix well to combine everything. If the mixture is too thick, loosen with the reserved cooking water. Adjust the seasoning with salt and pepper if necessary.
6. Serve the tagliatelle hot, finishing with a sprinkling of grated Parmesan cheese and a few fresh mint leaves for a touch of freshness.

Curiosity

Tagliatelle with peas and ricotta is a dish that blends the tradition of egg pasta typical of Central and North Italy with simple and spring-like ingredients. The mint adds a refreshing note that marries well with the sweetness of the peas and the softness of the ricotta. If you want to add an extra touch of flavor, you can add crispy guanciale or pancetta to the pea preparation.