Ricotta Pasta with Grape Tomatoes and Peas

Ingredients:

• 1 lb. penne or ziti rigate
• Coarse salt
• 2 cups ricotta cheese
• 2 tbsp. unsalted butter, cut into small pieces
• 1/2 cup Parmigiano-Reggiano or Romano cheese
• 2 tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup frozen green peas
•  Handful of fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 1 cup halved grape tomatoes

Directions:

1. Bring a large pot of water to boil. Add the pasta and salt the water. Cook the pasta al dente.
2. Place the ricotta, butter, and Parmigiano or Romano in a large bowl.
3. Heat a small skillet over medium heat. Add the extra-virgin olive oil, onions, and garlic and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat.
4. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, the season with salt and pepper. Top the pasta with the peas and tomatoes. Season with a little salt. Toss and serve at the table.

Submitted by Rachel Muchin Young, adapted from a Rachael Ray recipe