More-Peas-if-You-Please Penne

Yes, I know...Jenn posted. Whoa.
Please note, this is a Rachael Ray....kids recipe and Lexi didn't help. Don't judge.



This makes 4 very large servings. (we had lots-o-leftovers)

Salt
1 pound penne pasta with ridges
3 cups frozen peas
1/2 cup chicken or vegetable broth
2 cups ricotta cheese
3 tablespoons butter, cut into small pieces
1 cup grated Parmigiano-Reggiano cheese
1 cup fresh basil leaves, sliced
Freshly ground pepper

Cook pasta al dente. Set aside a ladle of pasta cooking water and then drain.

In a small saucepan, add peas and broth. Simmer 5 min.

In a large serving bowl, mash half the peas and broth with the ricotta cheese. Toss with the pasta, butter and half the Parmigiano-Reggiano cheese. Add the reserved pasta cooking water to moisten if needed. Stir in the remaining whole peas and the basil; season with salt and pepper. Top with the remaining Parmigiano-Reggiano cheese.

We decided the more basil the better. It added just the right amount of flavor.

This is super easy and super tastalicious. We all (including Lex) loved it!

Posted by JennBop-picture will be posted when blogger decides to get it's act together and work.