Chef Christopher Lee uses ricotta salata, the salted and dried form of ricotta cheese, to add salty, tangy flavor to this meatless pasta dish.
10m
PREP TIME
20m
COOK TIME
297
CALORIES
17
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 medium shallots, chopped
- 2 cloves garlic, minced
- 1 cup unsalted vegetable stock
- 1 cup white wine
-
1 1/2
cups
fresh
peas
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Substitutions available
/ frozen peas
- 1/2 pound asparagus, ends trimmed, sliced diagonally into 2-inch pieces
- 1/4 cup (1/2 stick) butter
- 1/4 cup crème fraîche
- 2 tablespoons McCormick Gourmet™ All Natural Chives
- 2 tablespoons McCormick Gourmet™ All Natural Flat Leaf Parsley
- 2 tablespoons McCormick Gourmet™ All Natural Tarragon
- Pinch McCormick Gourmet™ Organic Cayenne Red Pepper
- 4 ounces ricotta salata, grated
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Cook pasta as directed on package. Drain well
- 2 Meanwhile, heat oil in large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add stock and wine. Bring to boil; cook 5 minutes or until reduced by half. Add peas and asparagus; cook 3 minutes or until asparagus is tender-crisp. Stir in butter, crème fraîche, herbs and cayenne pepper. Reduce heat to low; simmer 3 minutes
- 3 Stir in pasta and ricotta salata; toss to coat well. Season with sea salt and pepper
