Pasta with a Pea Ricotta Sauce

Pasta with a Pea Ricotta Sauce

Tags: pasta vegetarian world cuisine

This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.


1-12 oz Spaghetti
16 oz frozen peas, defrosted
2 + 1/2 tbsp sour cream
1/4 cup ricotta, part skim
2 tbsp Parmesan cheese, grated
1/2 cup parsley, rough chopped
3/4 tsp salt
3/4 tsp black pepper, freshly ground
1 pinch/es of (optional) , nutmeg
1/3 cup vegetable stock


  • Place a large pot of salted water on the stove to bring up to a boil.
  • While waiting for your water to boil, in the bowl of a food processor, add the defrosted peas, sour cream, ricotta, grated parmesan, parsley, salt, pepper and nutmeg and blend for 1-2 minutes or until smooth. While the peas are blending, slowly add the vegetable stock as needed. Set the sauce aside.
  • Once your water is to a boil, add the pasta and stir occasionally until cooked, about 8 minutes. When the pasta is al dente, reserve a cup of the water that it was cooked in, and then drain the rest off in a colander. Add the cooked pasta back to the pot and toss with 1 ½ cups of the pea sauce until coated. If the pasta is a bit sticky, add 1 tablespoon of the reserved pasta water at a time until the sauce reaches the consistency you like.
  • Serve immediately with a sprinkle of freshly grated Parmesan and enjoy. 
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