Ricotta and Peas (Image labeled for reuse by Flickr)
2.5 Tablesoons of olive oil, 2 turns of the pan
2 Tablespoons butter
3 large shallots (or 1 small onion), chopped thin
4 cloves garlic, chopped thin
Salt, to taste
Pepper, to taste
1 Cup chicken or vegetable stock
2 Cups fresh shelled peas
2.5 Cups fresh ricotta
2 Tablespoons fresh thyme, finely chopped
Lemon zest (1)
1 pound conchiglie
1 cup freshly grated Parmigiano-Reggiano
1 cup fresh flat-leaf parsley, chopped
Boil a pot of water. Additionally, heat a large skillet. Pour olive oil in the skillet, while heating it to a medium. When the skillet gets hot, add butter. Once the skillet starts to foam, add shallots, salt, pepper, and garlic.
Stir for a few minutes. Add the stock. Boil and reduce the heat to low.
Add salt to the boiling water for the pasta. Put in the pasta and cook for 8-9 minutes.
Add peas to simmering stock, and cook for a few minutes. Then stir in the ricotta and warm throughly. Add lemon zest and thyme.
Drain the water for the pasta. Add pasta sauce along with the starch water, parsley, and grated cheese. Transfer to a serving bowl and serve.