Creamy one-pot pasta with ricotta and peas from Good Things - Recipes and Rituals to Share with the People You Love (page 182) by Samin Nosrat

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • QuinceHouse on April 29, 2026

    I doubled the peas and blended 3/4 of them with an immersion blender. The blended peas folded well into the ricotta sauce. So simple and easily adaptable. Some mint. Some lemon. This is what you should make when your toddler is begging for Mac and cheese for the fourth time this week. Groundbreaking? No! But definitely qualified as a Good Thing.

  • things.hannahlikes on April 04, 2026

    Tasty and easy. Used pesto instead of fresh basil, added a can of chickpeas for protein.

  • gpolkes on February 16, 2026

    Straightforward and great back pocket pasta dish. We used some aging chard that was sauteed separately and served with some chicken sausage to round it out.

  • monica_hl9itv on January 08, 2026

    I’d use shells (I used penne, too big) and next time I’ll loosen the sauce more than I did. Added prosciutto from freezer.

  • bernalgirl on December 05, 2025

    I took Samin at her word and heavily adapted this one. I used whole wheat radiator, and to the ricotta and parm base I added chopped kale and 3/4 cup of riced cauliflower that I cooked with the pasta in the final minutes, a healthy spoonful of olive salsa verde, and 1/4 cup of slivered Chinese chives. It made for a satisfying and fridge-cleaning lunch. This ricotta-parm-pasta combination is familiar to me, but this recipe expanded my view of it as a workhorse for a quick pantry meal.

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