Penne with Ricotta and Peas

• Salt and pepper
• 1 cup frozen peas
• 1 pound penne, ziti or other cut pasta
• About 1 cup ricotta, preferably fresh
• 1 tablespoon softened butter
• 1 cup freshly grated Parmesan cheese

1. Bring a large pot of water to boil, and salt it.
2. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes.
3. Drain, rinse in cold water, drain again and set aside.
4. Cook pasta in the large pot.
5. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl.
6. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
7. Toss pasta with ricotta mixture and peas.
8. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

salt, frozen peas, penne, ricotta, butter, parmesan cheese

Taken from cooking.nytimes.com/recipes/7215 (may not work)