2 C. ricotta cheese

2 T. unsalted butter, cut into small pieces

1/2 C. Parmigiano Reggiano

2 T. extra-virgin olive oil (I omitted)

1 medium onion (I omitted)

1 C. frozen green peas

A generous handful of fresh leaf parsley, finely chopped (I omitted)

Coarse black pepper

Coarse salt

20 fresh basil leaves, shredded or torn

1 C. halved grape tomatoes (1/2 pint)

1 1lb bulk Italian sweet sausage

 

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta to al dente. Place the ricotta, butter, and Parmigiano in a large bowl. (I omitted this step) Heat a small skillet over medium. Add the EVOO and onions and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses to melt butter evenly and coat the pasta with the cheeses. Season with salt and pepper. Top with peas, basil, and halved tomatoes. Toss and serve at the table.

 

 

 

Yield:

Calories:

Fat:

Fiber: