Il Cucinologo
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Pasta with Peas, Roasted Squash and Ricotta

17/11/2023

Pasta with peas, roasted squash and ricotta is a delicious and colorful dish, perfect for an autumn or winter meal. I present a variant with an Italian touch that surely elevates the flavors of this wonderful recipe.

Ingredients

  • 320 g short pasta (penne, rigatoni or farfalle)
  • 400 g squash (already cleaned and cut into cubes)
  • 150 g fresh or frozen peas
  • 250 g fresh ricotta
  • Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • Garlic (1 clove)
  • Rosemary (1 sprig)
  • Grated Parmesan (to taste)
  • Chopped walnuts (optional, for added crunch)

Preparation

  1. Preheat the oven to 200 °C.
  2. Arrange the squash cubes on a baking tray lined with parchment paper, season with extra-virgin olive oil, salt, pepper and chopped rosemary. Add the unpeeled garlic clove and mix well to flavor each piece.
  3. Roast in the hot oven for about 20-30 minutes, or until the squash is golden and tender. Remember to turn the squash pieces halfway through cooking for even browning.
  4. Meanwhile, cook the pasta in salted water according to the package instructions for al dente texture.
  5. While the pasta cooks, boil the peas in salted boiling water for a few minutes, until tender but still crunchy. If using frozen peas, the cooking time may be slightly longer.
  6. Drain the peas and set aside. Drain the pasta once cooked and reserve some of the cooking water.
  7. In a large pan, combine the pasta with the roasted squash and peas, adding a little pasta cooking water to emulsify.
  8. Add the ricotta in chunks or spoonfuls, stirring gently to distribute the cheese evenly.
  9. Plate the pasta and finish each serving with a sprinkle of grated Parmesan, freshly ground black pepper and, if desired, chopped walnuts for a crunchy touch.
  10. Serve immediately while the dish is still hot.

Curiosities

Ricotta is a dairy product very present in Italian cuisine, used both in sweet preparations like traditional Sicilian pastries and in savory dishes to stuff fresh pasta or enrich sauces and condiments. Its creamy texture and delicate flavor make it perfect for balancing the flavors of dishes with stronger ingredients like squash.