Pasta with Smashed Peas, Sausage, and Ricotta Cheese

We had an almost-full container of ricotta cheese in the fridge, so I asked SP to search for a recipe to use it up. He found this one for Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese that sounded both easy and delicious.

Like I do with most pasta recipes these days, I only used a half pound instead of the full pound. Cutting down on the pasta while keeping the filler ingredients the same is an easy way for us to get our pasta fix without going overboard. I also cut the peas down from a full pound to a half pound because, wow a pound is a lot of peas. SP wanted the sauce to be smoother. We couldn't taste the ricotta at all, which was disappointing, but we still enjoyed it.

Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Giada De Laurentiis

1/2 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1/2 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
salt and pepper, to taste

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits.

Once the sausage has browned, about 5 minutes, remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.

Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately

Linguine with Alfredo, Asparagus, Peas and Poached Egg

I love this time of year. Now that the weather is getting warmer I'm gearing up for the influx of fresh fruits and veggies, especially asparagus. I absolutely love asparagus and while we do buy them throughout the year they're always best (and cheapest) in season, of course.

Paula recently posted this gorgeous Spring Linguine with Alfredo, Poached Egg and Asparagus. Adding poached eggs to a pasta dish is pure genius, especially pasta that involves asparagus - because we all know eggs and asparagus are a match made in heaven.

I was worried my bunch of asparagus wouldn't stretch to a full pound of pasta so I added in another springtime favorite - peas. Asparagus and peas also go well together and they were a great addition to the dish.

I was skeptical of poaching the eggs in advance and reheating them, worried the yolk would overcook, but I was proved wrong. What a great idea, especially for brunch parties. Being able to make a bunch of poached eggs in advance and then reheat right before serving is brilliant. This is a delicious spring dish I can't wait to remake during asparagus season.

Linguine with Alfredo, Asparagus, Peas and Poached Egg
Slightly modified from The Saucy Southerner

1lb linguine or spaghetti
1 bunch asparagus, cut into 1-inch pieces
1 cup frozen peas
4 tablespoons butter
1 1/2 cups half & half
salt and ground black pepper, to taste
1/2 cup Parmesan cheese, grated (this is about an ounce)
4 large eggs, poached to desired doneness

In a large pot of boiling salted water, cook pasta according to package directions. In the last two minutes add the asparagus to the pasta water to cook. Drain pasta, reserving 1 cup of the pasta cooking water. Add pasta back to the pot and stir in the peas.

While the pasta is cooking, melt the butter in a pot, then add the cream, salt and pepper. Allow to thicken slightly, then turn off the heat and add the Parmesan cheese. Add the sauce to the pasta and vegetables and toss to coat. Thin with some of the pasta cooking water, if necessary.

Remove the pasta to plates, creating a nest in the center for the eggs. Reheat poached eggs for 15 seconds in hot (but not boiling) water and remove with a slotted spoon to the top of the pasta. Garnish with more Parmesan cheese and freshly ground black pepper.