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.
- 8 cherry tomatoes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 10 1/2 ounces fresh store-bought lasagna sheets
- 1/2 cup frozen peas
- 3/4 cup ricotta cheese (see note)
- 1/4 cup loosely packed basil leaves
- Parmesan or Pecorino for grating
Preheat the broiler to high. Place the tomatoes on a foil-lined rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. Broil until lightly blistered and softened, about 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cut the lasagna sheets into strips about 1-inch wide. Cook until al dente, about 3 minutes. Add the frozen peas 1 minute before the end of cooking. Reserve 1 cup of pasta water, then drain.
Add the ricotta, basil, and 1/2 cup of pasta water to the pot. Stir to combine. Add the drained pasta and peas, and the roasted tomatoes and any juice they have rendered. Season with salt and pepper. Loosen with more pasta water if necessary. Serve, and top with grated parmesan or pecorino.