Get RecipeHandcut Pasta with Ricotta and Peas
Don't you love little tricks of the trade that make you feel like you got something for nothing? This is one of those tricks. It cooks in 10 minutes and resembles something from a highfalutin Italian restaurant.
Fresh lasagna sheets look rustic and grandma-worthy, when all you have to do is boil them for five minutes and stir it together with the world's simplest sauce: ricotta cheese and some water from the pasta pot. Garnished with bright peas, fresh anise-y, sweet basil, and bursting cherry tomatoes, it's the perfect really last minute, need-to-eat "gourmet" dinner for two. Just creamy enough to be comforting, but light from all those fresh summer flavors. One pot and ten minutes.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.