- 4 oz. short fusilli
- ¼ c. onion, finely diced
- 3 tbsp. baby green peas
- ¼ c. vegetable stock
- 3 tbsp. extra-virgin olive oil
- 4 oz. Grande Ricotta Prima Dolce, cubed
- Grande Romano, grated, to taste
- 2 tbsp. fresh mint
Cook pasta until al dente. While pasta is cooking, sauté onion until translucent, then add peas and vegetable broth and allow to slightly reduce. Strain pasta, add to sauté pan and toss to coat. Add cubed cheese and gently toss to combine. Stir in mint and garnish with Romano cheese if desired.
About This Recipe:
When dining out, quality of ingredients is a motivator for more than half of consumers*. Grande Ricotta Prima Dolce is a premium ingredient sure to please your customers. Reminiscent of the hand-dipped ricotta made in the Italian countryside, Ricotta Prima Dolce is all-natural and delivers a clean, light and sweet dairy flavor sure to keep your customers coming back for more.
*Millennial Report Datassential 2018