This recipe was inspired by an hors d'oeuvre recipe I tried a few weeks back, where the filling for lettuce wraps was a crushed pea and cheese mixture. I love the filling wrapped in lettuce, but I liked it more served tossed with pasta. I've added my own variations to it, and I like to toss in some seasonal vegetables or shredded chicken to round out the dish.
- 1 Pound farfalle
- One 10-ounce box frozen peas
- 1 Cup ricotta
- 1/2 Cup shredded Parmesan, plus more for garnish
- 1/4 Cup crumbled feta
- Zest and juice of 1/2 lemon
- Salt and pepper, to taste
Bring a medium-sized pot of water to a boil over high heat. Boil the peas until just over done, about 8 minutes. In a bowl, combine the cheeses with the lemon zest and juice and stir well. When the peas are finished, add them to a separate bowl and mash coarsely with a potato masher, so that there are still big chunks of peas left. Add to the cheese mixture, season with salt and pepper, to taste, and set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Boil the pasta. While the pasta is boiling, take 1 cup of the pasta water from the pot and add to the pea and cheese mixture. Stir well. When the pasta is done, drain and place back in the pot or add to a serving bowl, and mix in the pea and cheese sauce. Garnish with Parmesan and serve.