• Salt
• 1 pound penne pasta
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 1 small onion or 1 large shallot, finely chopped
• 2 cups frozen peas, defrosted
• Salt and pepper
• 1 1/2 cups fresh ricotta cheese
• 4 tablespoons thyme, finely chopped
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

Bring a pot of water to a boil, salt it and cook the pasta to al dente. Heads up: reserve 1 cup of starchy cooking liquid before draining the pasta.


Meanwhile, over medium heat in a medium size skillet, melt the butter, then add the garlic and onions and sauté gently for 7-8 minutes. Add the peas and heat though.


Drain the pasta and add it back to the pot with the reserved water, ricotta, parsley, Parmigiano Reggiano and the onion-pea mixture. Toss for 2 minutes to coat and combine the flavors.

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