Pasta Shells with Peas and Ricotta

Method

1. 1

   Bring a large pot of water to a boil. Warm the oil in a skillet over medium-low heat and soften the shallot for 3–4 minutes, without browning.

   Start 3 min timer
2. 2

   Salt the boiling water and cook the conchiglie until al dente. Meanwhile, add the peas and 60 ml of water to the skillet. Cover and simmer until tender, about 5–7 minutes for frozen peas or until fresh peas are tender. Uncover and crush about a quarter of the peas with the back of a spoon.Salt the boiling water and cook the conchiglie until al dente. Meanwhile, add the peas and ¼ cup (60 ml) of water to the skillet. Cover and simmer until tender, about 5–7 minutes for frozen peas or until fresh peas are tender. Uncover and crush about a quarter of the peas with the back of a spoon.

   Start 5 min timer
3. 3

   Reserve 150 ml of pasta water. Whisk the ricotta in a bowl with 45 ml of the hot water until smooth enough to spoon. Drain the shells and toss them with the peas in the skillet.Reserve ⅔ cup (150 ml) of pasta water. Whisk the ricotta in a bowl with 3 tbsp (45 ml) of the hot water until smooth enough to spoon. Drain the shells and toss them with the peas in the skillet.

4. 4

   Take the skillet off the heat and fold in the ricotta, loosening with more pasta water by the spoonful if needed. Add the mint, taste for salt and finish with black pepper.