Handcut Pasta With Ricotta And Peas Recipe

• 8 cherry tomatoes
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 10 1/2 ounces fresh store-bought lasagna sheets
• 1/2 cup frozen peas
• 3/4 cup ricotta cheese (see note)
• 1/4 cup loosely packed basil leaves
• Parmesan or Pecorino for grating

1. Preheat the broiler to high. Place the tomatoes on a foil-lined rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. Broil until lightly blistered and softened, about 5 minutes. Set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Cut the lasagna sheets into strips about 1-inch wide. Cook until al dente, about 3 minutes. Add the frozen peas 1 minute before the end of cooking. Reserve 1 cup of pasta water, then drain.
3. Add the ricotta, basil, and 1/2 cup of pasta water to the pot. Stir to combine. Add the drained pasta and peas, and the roasted tomatoes and any juice they have rendered. Season with salt and pepper. Loosen with more pasta water if necessary. Serve, and top with grated parmesan or pecorino.

tomatoes, olive oil, kosher salt, lasagna sheets, frozen peas, ricotta cheese, basil, parmesan

Taken from www.seriouseats.com/recipes/2012/08/handcut-simple-creamy-pasta-with-ricotta-and.html (may not work)