Pasta With Golden Tomatoes, Peas, and Ricotta

As spring extends into summer, pastas repurpose themselves into salads. Peas linger into the growing season and tomatoes pop on the vine in a myriad of colors. In this dish, shallots, lemon, and creamy ricotta mirror the flavors of fresh golden cherry tomatoes and bright peas. A transition from one season to the next, the dish is bound to please a potluck or serve your next dinner party.

Pasta With Golden Tomatoes, Peas, and Ricotta

serves 2, generously

Ingredients

1 cup frozen peas

1 1/2 cups shell pasta

3 tablespoons salt plus 1/2 teaspoon salt

1 shallot, minced

3/4 cup ricotta

1/2 lemon, juiced

1/2 teaspoon thyme, chopped

1 cup yellow golden cherry tomatoes, halved

1. Add the frozen peas, shell pasta, and three tablespoons of the salt to a full pot of water. Bring to a boil until al dente.
2. In a bowl, add the minced shallots, the ricotta, the juiced lemon, and the chopped thyme.
3. Drain the pasta and allow to dry for a few minutes. While the pasta is still hot, add the pasta to the ricotta mixture. Stir thoroughly.
4. Reserve some golden tomatoes for garnish. Stir the rest of the golden tomatoes into the pasta when cool.
5. Serve the pasta onto plates. Garnish the plates with the remaining golden tomatoes.