Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 320 g | of shells |
| 200 g | of peas |
| 200 g | ricotta Sterilgarda |
| 1 | scalogno |
| 1 | spoonful of grated pecorino cheese |
| extra virgin olive oil | |
| q.b. | salt |
| q.b. | pepper |
| fresh mint |
Preparation
- Remove the stems from the mint, clean the leaves with a cloth without washing them and chop them finely with a mezzaluna.
- In a bowl, combine the Sterilgarda Ricotta with the chopped leaves, adding a drizzle of extra virgin olive oil.
- Now it's time to prepare the peas, which should be cleaned and cooked for a few minutes in salted water, the same water that will be used to cook the pasta.
- Chop the shallot and sauté it in a pan with extra virgin olive oil, being careful not to burn it.
- Once the shallot is well browned, add the peas and sauté for a few minutes, making sure to set aside a little for garnish.
- In a high-sided pan, melt the Sterilgarda ricotta, pecorino, a tablespoon of the cooking water, and the oil. Season with salt and pepper.
- Once the ingredients are combined, blend everything until you obtain a smooth cream.
- Now lower the shells into the salted water and drain them while still al dente, running them under cold water to stop the cooking.
- Place the pasta in a bowl and add a drizzle of oil
- Once it has cooled a little, add the pea and ricotta cream
- Serve the fresh pasta, garnishing with the reserved peas and a little ground pepper.
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