Pasta with Parmesan, Ricotta, and Peas

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            FOOD FUNNY
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Fern McDougal of Norfolk, Virginia writes, "Here is a truly dreadful
submission for the Food Funny. I hope the mention of fruit qualifies it."

A guy gets shipwrecked and, when he wakes up, he's on a beach.
The sand is dark red. He can't believe it. The sky is dark red. He
walks around a bit and sees there is dark red grass, dark red birds,
and dark red fruit on the dark red trees. He's shocked when he finds
that his skin is starting to turn dark red too. "Oh no!" he says.
"I think I've been marooned!"

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            TODAY'S RECIPE
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This quick and easy dish is a simple showcase for Parmesan cheese,
so be sure to use only the authentic product labeled "Parmigiano-
Reggiano."

Pasta with Parmesan, Ricotta, and Peas

1 cup (250 ml) fresh or frozen green peas
1 lb (450 g) penne, ziti, rigatoni, or pasta of your choice
1 cup (250 ml) ricotta cheese
1/2 cup (125 ml) freshly grated Parmesan cheese plus
additional for garnish
2 Tbs (30 ml) butter (optional)
Salt and freshly ground pepper to taste

Boil the peas in salted water just until tender, about 3 minutes.
Drain, rinse under cold water, and set aside. Boil the pasta in
salted water until "al dente" according to package directions.
Meanwhile, place the remaining ingredients in a large mixing bowl and
add enough of the pasta cooking liquid to make a sauce. Drain the
pasta and toss with the cheese mixture and peas. Serve garnished with
additional Parmesan cheese. Serves 4 to 6.
Received on Thu Oct 21 15:34:58 2004