Warm Penne Pasta Salad
Warm Penne Pasta Salad
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  • 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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