These last few weeks we have been spoiled with very good weather, I almost want to say that its "nearly summer" but not quite. Anyway the taste of summer has us all in great moods and well just wanting to be outside. Which translates to needing very easy to go to meals that don't require much preparation.
We are still partaking in the fresh peas that are gracing the markets, we buy at least 1kilo every week and we finish ALL of it. This week I decided to put a spin on cheese pasta dishes, as I wanted something light but with that hint of creaminess. The answer ....Ricotta ! This Italian cheese is made out of sheep milk or cow milk whey cheese. Its a fresh cheese (not ripened or aged), somewhat grainy, creamy white in appearance and has a slightly sweet taste.
For this dish we obviously played on the salty side, but ricotta is marvelous in desserts especially in cheese cakes or as the filling for cannelloni.
The list of ingredients, I have to admit that I did not really measure but just went with my feel so you may need to adjust the lemon and garlic to your liking.
Ricotta 'Dressing' for 4 servings
- Ricotta Cheese ( I used about 8 tablespoons (C.S) )
- 3 cloves of minced garlic
- Juice of 1 large lemon
- 1/2 tsp (cc) of lemon zest
- 2 tablespoons (CS) of chopped parsley
- 2 tablespoons of high quality extra virgin olive oil
I used whole wheat penne pasta however you can substitute with what your family likes. Right before the pasta finished cooking I threw in the peas for about 2 mins (we like it al dente)
Add pasta and peas to the ricotta mixture toss so everything is well incorporated, taste for S&P and add if needed.