Penne Rigate Recipe With Sugar Snap Peas and Ricotta

Try this delicious penne rigate recipe with sugar snap peas and made-from-scratch ricotta.

| October 2013

Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. In Modern Mediterranean (Stewart, Tabori & Chang, 2013), the executive chef at New York City's hotspot, The Smile, presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Cherries and Pistachios, these recipes call for bold flavors. The following Penne Rigate Recipe with Sugar Snap Peas and Ricotta is excerpted from chapter 6, “Pizza & Pasta.”

You can purchase this book from the MOTHER EARTH NEWS store: Modern Mediterranean.

Penne Rigate Recipe With Sugar Snap Peas and Ricotta

Sweet, crunchy sugar snaps, mint, and parsley make this pasta taste like a mouthful of spring. I like to make the ricotta myself so that the texture is thick and creamy, although store-bought will work as well. You can make the ricotta on the stovetop while you prepare the rest of the pasta ingredients.


1 pound (455 grams) sugar snap peas, strings removed
Kosher salt
1 pound (455 grams) penne rigate
3 tablespoons (45 milliliters)
Extra-virgin olive oil, plus more for the pasta
2 shallots, halved and thinly sliced crosswise
1/2 teaspoon red chili flakes
Freshly ground black pepper
1 cup (250 grams) fresh ricotta (recipe follows), at room temperature
1/4 cup (25 grams) finely chopped fresh mint
1/4  cup (25 grams) finely chopped fresh parsley


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