Serious Eats: Recipes
Handcut Pasta with Ricotta and Peas
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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