Rachael Ray Every Day

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

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  • While the pasta is working, bring a large saucepan of water to a boil, salt it, add 1 box of peas and cook for 2 minutes; drain. Transfer to a food processor and puree with the mint, parsley and ricotta; season with salt and pepper. Transfer to a large serving bowl.

  • In a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and cook for 3 minutes. Add the wine, lower the heat and bring to a simmer, then add the remaining box of peas and heat through; season with salt and pepper.

  • Stir the reserved pasta cooking water into the ricotta mixture. Add the pasta and the shallot-pea mixture and toss; season with salt and pepper. Top with the radishes and pea sprouts.

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