Spring is one of the busiest seasons in our home. Trevor is playing on multiple sports teams, Kylie has lots of after-school activities, and our window of time to sit down is tiny. Pasta dishes are always easy to throw together, and I love the creamy, fresh taste of this dish. The orecchiette pasta is key, because the sauce really clings to the pasta. This is also a great dish to use up leftover chicken…just throw in with the basil at the end!
12 oz dried orecchiette pasta
1-1/2 tsp garlic, minced
2 tsp olive oil
1 cup whole milk ricotta cheese
1 cup chicken broth
1 cup frozen peas
1/4 cup fresh basil leaves, minced
Salt and pepper to taste
1/8 tsp red pepper flakes (optional)
Cook pasta until just tender, about eight minutes. Drain and set aside.
In a large frying pan set over medium heat, stir garlic in olive oil until soft and limp, for about 2 minutes. Add cheese, broth, and peas, and stir until simmering, for about 5 minutes. Turn off heat.
Add pasta to pan and mix well. Add basil and mix again. Season with salt and pepper, and a little red pepper flake if you like too. Garnish with a lemon wedge.
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