I realize that all pasta theoretically tastes the same, but I have my favorites nonetheless. Like this orecchiette pasta. Isn’t it adorable?
The name orecchiette means little ear in Italian. I’ll grant you that looking at your pasta like a bowl full of tiny ears might seem like it would make the meal less appealing, but don’t be deterred! The spoon-like shape of each piece of pasta cradles the peas and sauce very effectively. Therefore, orecchiette is the perfect pasta for this dish.
The very finely diced onions almost melt away into the wine and you’re left with a delightfully light yet satisfying dish.
Orecchiette with Green Peas, Mint and Ricotta
- 8 oz. orecchiette pasta
- 1 tbsp olive oil
- 1 medium onion, very finely chopped
- 1 c dry white wine
- 3 c vegetable broth
- 1½ c frozen peas, thawed
- 2 tbsp chopped fresh mint, plus more for serving
- ½ c ricotta, full fat
- kosher salt
- freshly ground black pepper
- Cook the orecchiette for 5 minutes until very al dente. Reserve 1 cup of pasta water. Drain but to not rinse the pasta, and set aside.
- Heat oil over medium heat in a high-sided skillet. Place onions in the oil. The goal is for these to melt away into the sauce, so make sure they are diced very finely. Cook until translucent, about 5 minutes, stirring occasionally.
- Pour the wine into the skillet. Simmer until the wine has almost cooked off, 5-7 minutes.
- Add the broth and bring to a simmer. Continue to cook for an additional 5 minutes until slightly reduced.
- Stir in the orecchiette. Cook until pasta is al dente, about 5 minutes, stirring frequently. Add in pasta water a few tbsp at a time if you prefer a saucier pasta.
- Add peas and mint. Cook until peas are heated, about 3 minutes.
- Season with salt and pepper to taste.
- Top each bowl with a few spoonfuls of the ricotta. I also like to add a few mint leaves becuase it makes for a very pretty plating.
- Serve immediately and enjoy!
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