Green Garden Ricotta Pasta

Creamy Caveti with Leeks, Peas & Ricotta. This pasta is cozy, creamy, and full of flavor. Sweet peas, sautéed leeks, and a hint of garlic come together in a velvety ricotta-Parmesan sauce, brightened with lemon zest and a splash of cream to feel fancy. A quick blend makes it extra smooth, perfect for clinging to every curve of your pasta. Caveti is ideal, but any short, twisty shape will soak up the goodness. It’s comforting, fresh, and a total crowd-pleaser. Serves 6 to 8

Creamy pasta salad with vibrant green peas and a generous sprinkle of freshly grated cheese.

Ingredients

• 1 pound Caveti (or your favorite short pasta)

• 4 cups chopped leeks (white and light green parts only)

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 teaspoons minced garlic

• 4 cups peas (fresh or frozen)

• 1½ cups vegetable or chicken stock (or water)

• 15 ounces ricotta cheese

• 1 cup freshly grated Parmesan

• Zest of 1 lemon

• ¼ cup heavy cream

• Salt and black pepper, to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the Caveti until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

2. Sauté the leeks: In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the chopped leeks and cook for 6–8 minutes, stirring often, until soft and translucent.

3. Add garlic and peas: Stir in the garlic and cook for 1 minute until fragrant. Add the peas and stock (or water), then simmer for 3–5 minutes, until the peas are tender and the liquid slightly reduces.

   

   Sautéed peas with sliced leeks and onions, glistening in a hot pan.

4. Create the sauce: Ladle about 1 cup of the leek and pea mixture into a blender and blend until smooth and creamy. Return the purée to the pan with the remaining mixture. Reduce the heat to low, then stir in the ricotta, Parmesan, lemon zest, and cream. Stir gently until the sauce is smooth and well combined. Season generously with salt and freshly ground black pepper to taste.

5. Combine: Add the cooked pasta to the sauce and toss gently to coat. If needed, stir in a splash of reserved pasta water to loosen the sauce to your desired consistency.

6. Serve: Serve warm, topped with extra Parmesan, a drizzle of olive oil, or more lemon zest if desired. Enjoy!

   
   

Creamy pasta with peas in a rich, velvety sauce, offering a comforting and delightful meal.