I saw this recipe and thought it sounded like spring, so I had to try it.
Bowties with Sugar Snaps, Lemon, and Ricotta – from Smitten Kitchen
Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese (Loverman forgot this…)
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)
Verdict: 2.5/5 – Due for a do-over. Like I said, Loverman forgot the pecorino. Without it, it was somewhat bland. Also Loverman didn’t cut up the sugar snaps, which made it awkward to eat. He liked it with the mint and the pepper.
I actually made his a few weeks ago, but I’m only getting around to posting it now. Oops?
Lemony Mac and Peas (from Better Homes and Gardens, April 2016)
2 cups fresh peas
1 cup milk
8oz dried rigatoni (I think Loverman used a full pound)
1 cup cubed ham
4oz shredded mozzarella
Shell the peas. In a medium saucepan, cook one cup of the peas six minutes in boiling salted water. Drain under cold water. Transfer to to a food processor. Add milk, ricotta, pesto, and 2 tsp lemon zest. Process until smooth.
Meanwhile cook rigatoni according to package directions, adding remaining cup of peas the last four minutes. Drain, return to pot. Stir in pea-ricotta mixture and cubed ham.
Transfer to a greased 2qt baking dish. Top with mozzarella. Bake at 425F for 20 minutes. Makes four servings.
The best either of us could say about this was “meh, it’s OK.” It wasn’t bad or anything, but it wasn’t particularly exciting either. Now keep in mind, when he made this, Loverman used twice as much pasta as he should have, so everything probably got diluted. Neither of us was intrigued enough that we’d want to try it again.