Pasta With Lettuce, Peas and Ricotta Salata

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Democracy Dies successful Darkness

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By precocious outpouring and aboriginal summer, markets are awash successful lettuce and peas (finally! connected the latter), and mint is threatening to instrumentality implicit gardens. The common-sense effect successful the room is to navigator that lettuce successful the mode of the classical French broadside dish, rapidly braising it with peas and tossing successful immoderate of that mint, but making it a repast by turning it into a pasta sauce. A French-Italian hybrid is born.

Ingredients

measuring cup

Servings: 3-4

Kosher oregon oversea salt
8 ounces dried cavatappi, farfalle oregon different abbreviated pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tiny onion, thinly sliced
1 caput romaine lettuce (about 8 ounces), cored and chopped crosswise into bladed ribbons
3 cups freshly shelled peas (may substitute frozen/defrosted peas)
4 scallions, trimmed and chopped crosswise into bladed slices
1/3 cupful grated Parmigiano-Reggiano cheese
1/4 cupful chopped mint leaves, for garnish
2 ounces ricotta salata, shaved, for garnish (optional; whitethorn substitute crumbled feta cheese)

Nutritional Facts

Per serving (based connected 4)

Calories
420
Fat
11 g
Saturated Fat
3 g
Carbohydrates
62 g
Sodium
210 mg
Cholesterol
5 mg
Protein
17 g
Fiber
9 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food exertion Joe Yonan, writer of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).

Tested by Joe Yonan.

Published June 25, 2013

Updated March 14, 2026