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Fusilli with Ricotta Prima Dolce®

Course:
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Yield: One pasta dish

Ingredients

  • 4 oz. Short fusilli
  • 1⁄4 cup Onion, finely diced
  • 3 tbsp. Baby green peas
  • 1⁄4 cup Vegetable stock
  • 3 tbsp. Extra virgin olive oil
  • 4 oz. Grande Ricotta Prima Dolce®, cubed
  • Grande Romano, grated to taste
  • 2 tbsp. Fresh mint

Directions

  1. Cook pasta until al dente.
  2. While pasta is cooking, sauté onion until translucent, then add peas and vegetable broth and allow to slightly reduce.
  3. Strain pasta, add to sauté pan and toss to coat.
  4. Add cubed Grande Ricotta Prima Dolce®, gently toss to combine.
  5. Stir in mint and garnish with Grande Romano, if desired.

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