Macaroni and Peas

Yes, that’s right. It’s mac and peas. This is a very simple side dish that relies on just a few ingredients, so make ’em good!

  • Kosher salt
  • 1/2 pound cavatappi or other short pasta
  • 1 cup frozen peas
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup ricotta cheese
  • 1 tablespoon basil oil, plus more for serving
  • Freshly ground black pepper

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions for al dente.
  • About one minute before the pasta is finished cooking, add the peas to the boiling water. Scoop about 1/2 cup of the starchy cooking water from the pot and set aside. Drain the pasta and peas into a colander.
  • In a large bowl, combine the Parmesan, ricotta and 1 tablespoon of the basil oil [Note: I’ve included a home recipe for basil oil above, but you can also use a prepared variety found in the aisle with oils. Even easier, you can put a few stalks of basil – leaves and stems – in a small bowl of olive oil and let it sit for a few days. Voila – basil oil.] Add a splash of the cooking water, then stir together vigorously to create a sauce. Add the pasta and peas to the bowl and toss. Taste seasonings and adjust if necessary. Add another splash of the cooking water if the sauce seems dry or thick, stirring gently to distribute. Finish with a drizzle of basil oil and fresh black pepper.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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