Servings
4-6
Ready In:
45 Minutes
Prep Time:
5 Minutes
Ingredients
- 1 pound of pasta
- 1 Roasted Rotisserie Chicken
- 3 cups frozen peas
- 1/2 cup chicken or vegetable stock or water
- 2 cups ricotta cheese
- Salt and pepper
- 3 tablespoons butter, cut into small pieces
- 1 cup grated Parmigianino Reggiano cheese
- 1 cup basil leaves, torn or shredded
Directions
Step 1
Boil water, salt it and cook pasta to al dente – with a bite to it. Rip apart chicken into small pieces. Place peas in a small pot and simmer for 5 minutes with the stock. Or just boiling water.
Step 2
Spoon half the peas and a little hot pasta water into a shallow dish and mash the peas with ricotta cheese.
Step 3
Drain pasta and add to the bowl with mashed peas and ricotta along with butter and half of the Parmigianino Reggiano cheese. Toss to combine with chicken and season with salt and pepper.
Step 4
Add in the remaining whole peas and adjust the salt and pepper.
Step 5
Top with the remaining cheese and garnish with basil. Pea-rfect!