Farmer's Market Pasta
Make Farmer's Market Pasta in 30 minutes: bright peas, creamy ricotta sauce, and broiled mozzarella for a simple, fresh meal.
Ingredients
- 1 cup peas
- 2 cups dry pasta (I used whole wheat shells)
- 1/4 cup reserved pasta water
- 1/2 tablespoon butter
- 3/4 cup ricotta cheese or cottage cheese
- 3 cloves garlic
- 1/3 cup parmesan cheese, freshly grated
- 1/3 cup mozzarella cheese, freshly grated
- 1 teaspoon olive oil
- fresh torn basil
- 4 thinly sliced pieces of fresh mozzarella
Instructions
Step 1: Blanch and Reserve the Peas
Cook the peas until bright and tender, then drain them thoroughly and set them aside to cool slightly; keep them in a small, shallow white ceramic bowl so they stay plump and vibrant for later. While the peas rest, measure out the reserved pasta water into a small glass measuring cup and place the butter on a tiny square dish—everything stays in its own vessel to keep flavors and textures separate and clean.
Step 2: Boil Pasta and Combine with Peas and Butter
Cook the pasta until just al dente, drain, then immediately toss the hot shells with the blanched peas and the half tablespoon of butter in a wide matte mixing bowl so the butter melts and slicks each piece. Toss gently so the peas remain intact and the pasta warms through; this is when the shells carry steam and a faint sheen of butter, ready to receive the cheese mixture.
Step 3: Make the Cheese-Garlic Mixture and Fold It In
In a food processor or blender, puree the ricotta (or cottage cheese) with garlic and the teaspoon of olive oil until smooth and silky; season with salt and pepper, then fold in the grated parmesan, grated mozzarella, and torn basil to build a creamy, slightly grainy, herb-speckled texture. Add this cheese mixture to the warm pasta, pour in the reserved pasta water, and stir until the sauce becomes glossy, cohesive, and lightly coating every shell — a smooth, creamy emulsion dotted with bright peas and flecks of basil.
Step 4: Portion, Top with Mozzarella Slices, and Broil to Finish
Spoon the sauced pasta into individual white ribbed ramekins, press a thin slice of fresh mozzarella onto each mound so it covers the surface, then place the ramekins aside to broil briefly until the mozzarella melts into a tender, slightly blistered cap with faint golden edges. Let the ramekins rest just a moment so the cheese settles, scatter a few more torn basil leaves on top for color and aroma, and serve warm.
Notes
- Use frozen peas if fresh are not available; blanch briefly for best texture.
- Blend ricotta or cottage cheese until silky to avoid grainy sauce.
- Reserve some pasta water to adjust sauce consistency when reheating.
- Freshly grated parmesan melts and flavors better than pre-grated.
- For a lighter version, use cottage cheese and skip the butter.
- Broil briefly and watch closely so the mozzarella gets golden but does not burn.