Recipe 69: Lemony Mac and PeasPosted: April 28, 2016
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.