Tagliatelle with peas and ricotta

Name: Tagliatelle with peas and ricotta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Egg Tagliatelle pasta 10.5 oz; Peas 1 ¼ cup; Ricotta di bufala cheese 3.5 oz; Sun-dried tomatoes in oil 1.5 oz; Vegetable broth ¾ cup; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

it es fr de br

473

Calories per serving

Vegetarian

Energy Kcal 473
Carbohydrates g 65.7
of which sugars g 5.9
Protein g 16
Fats g 16.2
of which saturated fat g 4.77
Fiber g 8.1
Cholesterol mg 83
Sodium mg 883

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Tagliatelle with peas and ricotta is like having a bit of spring right on your plate. I mean, really. In Bologna, where this classic pasta shape hails from, people love making tagliatelle by hand, using the freshest market ingredients. Emilia-Romagna? Famous for its amazing pasta. And you know what? This tagliatelle recipe mixes traditional roots with a fresh twist.

Peas are cooked until they’re tender—so so tender—and then mashed into a creamy sauce that soaks right into those long, flat noodles. Sun-dried tomatoes add a strong, almost tangy punch. Really. Plus, creamy ricotta melts in, giving every bite a light, moist finish. Instead of the heavy ragù you might expect with tagliatelle in Bologna, this version keeps things fresh and colorful. It really stands out on the dinner table.

This pasta with peas and ricotta is perfect any night but really shines when you want something special without too much effort. Pretty simple. The ricotta gives the sauce a soft, sweet flavor, balancing out the peas and the bites of sun-dried tomato. It’s a vegetarian option, but you won’t miss the meat—everything just works so well together. People in Emilia-Romagna love seasonal cooking, and that’s what you get here: simple, homey, and packed with flavor.

And listen, add a sprinkle of black pepper and maybe a handful of grated Parmigiano if you’re feeling fancy, but honestly, this creamy pasta is so so good on its own. The golden noodles soak up the sauce, and every forkful is the kind of food that gets everyone reaching for seconds. For anyone into easy pasta recipes or searching for something that brings real Italian flavor home, this dish is perfect. It’s like a slice of spring right on your table. Great for families, get-togethers, or just when you want something a little different from the usual pasta night. Plus, it’s an easy way to impress your guests with a dish that looks as good as it tastes. Really really good.

INGREDIENTS: Egg Tagliatelle pasta 10.5 oz (300 g); Peas 1 ¼ cup (200 g); Ricotta di bufala cheese 3.5 oz (100 g); Sun-dried tomatoes in oil 1.5 oz (40 g); Vegetable broth ¾ cup (200 g); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

Preparation

How to prepare Tagliatelle with peas and ricotta

To prepare the tagliatelle with peas and ricotta, first start by making the Vegetable broth. Once you've strained it, keep it hot. Then place a drizzle of oil, a slightly crushed clove of garlic in its skin 1, and let it brown in a pan. Then add the peas 2, sauté them for a minute, then remove the garlic clove 3.

Pour 5 fl oz of hot broth 4 and let it cook on low heat for about 20 minutes until the peas are tender 5. Meanwhile, drain the sun-dried tomatoes and slice them into strips 6.

Crumble the ricotta into a small bowl 7 and place both in the refrigerator. After 20 minutes, put a pot full of salted water on the stove and bring it to a boil, it will be used for cooking the pasta. In the meantime, transfer the cooked peas into a blender 8 and add some broth 9.

Blend everything 10 until you get a smooth and soft cream 11. If it's too thick, add a little more broth; then adjust the salt 12.

As soon as the water starts to boil, cook the tagliatelle 13. Meanwhile, transfer the pea cream into another pan 14 and once the pasta is cooked, drain it (keeping some of the cooking water aside) and transfer it to the pan 15.

Sauté the tagliatelle, adding cooking water as needed 16, the sun-dried tomatoes 17, thyme leaves 18, and freshly ground pepper to taste.

At this point 19 transfer the tagliatelle to serving plates 20, finish each plate with crumbled ricotta, and serve your tagliatelle with peas and ricotta while still hot 21!

Storage

It is recommended to consume the tagliatelle with peas and ricotta immediately. Alternatively, they can be stored for a maximum of one day in the refrigerator, in an airtight container. Freezing is not recommended.