Modern Manna Recipe / Fettuccine With Fresh Peas and Ricotta

This recipe calls for fresh peas, but will work fine with frozen ones.

Hand-dipped ricotta will taste much better than the commercial cheese.

Serves 4


1 tablespoon unsalted butter

10 oz. fresh shelled peas

1/2 cup hand-dipped ricotta cheese

1 lb. fresh egg fettuccine (or dried egg pasta)

Salt to taste

Grated parmesan for serving



1.  Boil salted water to cook the pasta.

2.  In a frying pan melt the butter over medium-low heat, add the peas and cook for 4-5 minutes while stirring until the peas are tender.

3.  Reserve half the peas in a bowl and mash the other half in the food processor until almost smooth. Mix the mashed peas with the ricotta in a large bowl that can hold the pasta.

4.  Cook the pasta according to its directions, save 1/2 cup of the cooking water and drain.

5.  Add the cooking water to the ricotta mixture and mix well using a whisk. Add salt to taste.

6.  Mix the pasta with the ricotta-pea sauce, top with the reserved peas and serve with the parmesan.

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Fettuccine with fresh peas and ricotta