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Snap Pea & Fregola Sarda Pasta
with Spicy Ricotta & a Soft-Boiled Egg
25 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. We’re putting a sophisticated spin on classic pasta salad by tossing fregola sarda (a round, toasted variety of pasta originally from Sardinia) with a seasonal duo of crunchy radishes and sugar snap peas, then serving it all over a bed of creamy, spicy ricotta.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
2 Pasture-Raised Eggs
- ⅔ cup Fregola Sarda Pasta
- 4 oz Sugar Snap Peas
- 3 oz Radishes
- 2 Tbsps Sliced Roasted Almonds
- ½ cup Part-Skim Ricotta Cheese
-
1½ tsps Calabrian Chile Paste
- 2 Tbsps Apple Cider Vinegar
-
0.7 oz Grana Padano Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta:
Fill a medium pot and a separate, small pot with salted water; cover and heat to boiling on high. Once boiling, add the pasta to the medium pot. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Cook the eggs:
While the pasta cooks, carefully add the eggs to the small pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, remove the cooked eggs from the pot and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully peel the cooked eggs; season with salt and pepper.
3
Prepare the ingredients & make the spicy ricotta:
While the eggs cook, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the radishes lengthwise, then thinly slice crosswise. Crumble the Grana Padano into small pieces. In a bowl, combine the ricotta, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Blanch & shock the peas:
Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the prepared peas to the same small pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain the cooked peas and immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the sliced radishes, shocked peas, crumbled Grana Padano, almonds, vinegar, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Divide the spicy ricotta between two dishes; spread into an even layer. Top with the finished pasta and seasoned eggs. Enjoy!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked pasta under cold water after draining and leave the cooked eggs unpeeled. Transfer the spicy ricotta and finished pasta to an airtight container. Cover and refrigerate. Place the eggs in a separate airtight container; cool, uncovered, then cover and refrigerate. When ready to serve, peel the eggs; season with salt and pepper. Serve the finished pasta and spicy ricotta with the seasoned eggs. Enjoy!
1
Cook the pasta:
Fill a medium pot and a separate, small pot with salted water; cover and heat to boiling on high. Once boiling, add the pasta to the medium pot. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Cook the eggs:
While the pasta cooks, carefully add the eggs to the small pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, remove the cooked eggs from the pot and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully peel the cooked eggs; season with salt and pepper.
3
Prepare the ingredients & make the spicy ricotta:
While the eggs cook, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the radishes lengthwise, then thinly slice crosswise. Crumble the Grana Padano into small pieces. In a bowl, combine the ricotta, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Blanch & shock the peas:
Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the prepared peas to the same small pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain the cooked peas and immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the sliced radishes, shocked peas, crumbled Grana Padano, almonds, vinegar, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Divide the spicy ricotta between two dishes; spread into an even layer. Top with the finished pasta and seasoned eggs. Enjoy!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked pasta under cold water after draining and leave the cooked eggs unpeeled. Transfer the spicy ricotta and finished pasta to an airtight container. Cover and refrigerate. Place the eggs in a separate airtight container; cool, uncovered, then cover and refrigerate. When ready to serve, peel the eggs; season with salt and pepper. Serve the finished pasta and spicy ricotta with the seasoned eggs. Enjoy!
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