1 lb Ziti
1 Small Onion, finely chopped
½ Cup Olive Oil
1 Cup Fresh Ricotta
1 Cup Peas
Salt & Pepper
In a large sauce pan, sauté onion in the olive oil until translucent. Add peas and cook until tender, careful not to overcook. Set aside ¼ cup peas for garnish.
In a large serving bowl, add a teaspoon each of salt and pepper to ricotta. With a wooden spoon, mix together vigorously for a few minutes until the ricotta becomes creamy. Set aside.
Meanwhile, bring a pot of salted water to a boil for the pasta. Cook pasta until al dente. Drain pasta retaining a cup of cooking water.
Add pasta to sauté pan with peas, heat together for a minute. Then mix the pasta and peas into the bowl with the ricotta. If the pasta seems dry, add a bit of the retained cooking water. Serve immediately, garnished with the remaining peas and a sprinkle of pepper.