Serious Eats: Recipes

Handcut Pasta with Ricotta and Peas

[Photograph: Kerry Saretsky]

This is the perfect light summer pasta for hectic nights. Buy fresh lasagna sheets at the supermarket, which are just essentially rectangles of fresh pasta. Cut them into thick, pappardelle-like strips. In five minutes, they are al dente, and ready to be tossed with creamy mild ricotta, fresh basil, peas, and broiled cherry tomatoes.

Note: Look for ricotta with nothing but milk, salt, and a coagulant such as rennet or acid on the ingredients list. Avoid brands with gels, gums, or other stabilizers. Our favorite store-bought brand is Calabro.

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.

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