Ricotta Pasta with Grape Tomatoes, Peas, and Basil

• 1 pound penne or ziti rigate
• Coarse salt
• 2 cups ricotta cheese
• 2 tablespoons unsalted butter, cut into small pieces
• 1/2 cup Parmigiano-Reggiano or Romano cheese (a couple of handfuls)
• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 1 medium onion, finely chopped
• 1 cup frozen green peas
• A generous handful of fresh flat-leaf parsley, finely chopped
• Coarse black pepper
• 20 fresh basil leaves, shredded or torn
• 1 cup halved grape tomatoes (1/2 pint)

1. Bring a large pot of water to a boil.
2. Add the pasta and salt the water.
3. Cook the pasta al dente, with a bite to it.
4. Place the ricotta, butter, and Parmigiano or Romano in a large bowl.
5. Heat a small skillet over medium heat.
6. Add the EVOO and onions and cook for 5 minutes.
7. Add the peas and parsley and cook for 2 minutes.
8. Turn off the heat.
9. Drain the pasta.
10. Add to the bowl with the cheeses.
11. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper.
12. Top the pasta with the peas, basil, and halved grape tomatoes.
13. Season with a little salt.
14. Toss and serve at the table.

penne, salt, ricotta cheese, unsalted butter, romano cheese, extravirgin olive oil, onion, frozen green peas, generous handful, black pepper, basil, halved grape tomatoes

Taken from www.epicurious.com/recipes/food/views/ricotta-pasta-with-grape-tomatoes-peas-and-basil-374403 (may not work)