Lemon, Pea, + Ricotta Stuffed Shells
I LOVE a transition meal. And by that, I mean those months where it goes from winter to Spring. We’re all SO ready for the weather to break and doing anything we can to get a little taste of it. For me, one of the best ways to do that is with flavors. I always associate lemons and peas with that fresh, new lease on life Spring feeling. This meal is light while filling at the same time. It breaks up the monotony of those normal, heavier (but still amazing) meat and marinara-filled stuffed shells. The brown butter sauce that goes with it is the perfect accompaniment because it’s light enough to still allow you to taste all of the other flavors in the shell. The opportunities for these damn shells is endless, let’s make it fun.
Lemon, Pea, + Ricotta Stuffed Shells
The perfect dish for transitioning into Spring. It's light, fresh, filling, and will make you feel the warm times coming.
Ingredients
- 1 lb. pasta shells
- 2 cups ricotta cheese
- ½ cup pecorino romano
- 2 T lemon juice
- ½ t pepper
- 1 t basil
- ½ t sage
- 1 cup peas
- 1 stick butter
Instructions
- Cook the pasta noodles according to the directions on the package.
- Combine the ricotta, pecorino romano, lemon juice, pepper, basil, sage, and peas. Pour it into a large Ziploc bag.
- When the noodles are done cooking, let them cool long enough for you to be able to handle them with your hands.
- Cut a small opening in one of the bottom corners of the Ziploc bag the ricotta mixture is in. This will make it act like a piping bag.
- Pipe the ricotta mixture into the cooked shells.
- Heat the stick of butter on the stove over medium heat. Whisk frequently. Cook until it's brown and gives off a nutty aroma. This should take about 5 minutes.
- Add your stuffed shells to a plate. Spoon the brown butter over the top.
