email this pageIngredients
Kosher or sea salt
1 pound wagon wheel pasta
1/2 cup extra virgin olive oil
1 pound frozen peas
1 cup chopped fresh cilanto
1/3 cup chopped fresh dill
Freshly ground black pepper
6 to 8 ounces grated ricotta salata or Parmesan
1/2 teaspoon pequin chile, finely crumbled
Instructions
1 pound wagon wheel pasta
1/2 cup extra virgin olive oil
1 pound frozen peas
1 cup chopped fresh cilanto
1/3 cup chopped fresh dill
Freshly ground black pepper
6 to 8 ounces grated ricotta salata or Parmesan
1/2 teaspoon pequin chile, finely crumbled
1. Bring a large pot of water to a boil. Add salt and pasta and cook according to package directions.
2. Place olive oil in a large bowl.
3. During the last minute of pasta cooking, add frozen peas. Drain and briefly rinse.
4. Add pasta and peas to bowl and toss until evenly coated. Add cilantro, dill, salt and black pepper. Toss again. Taste for seasoning and adjust as necessary. Serve immediately, topped with grated cheese and crumbled pequin chile.
Courtesy of Cowgirl Cuisine, Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).
2. Place olive oil in a large bowl.
3. During the last minute of pasta cooking, add frozen peas. Drain and briefly rinse.
4. Add pasta and peas to bowl and toss until evenly coated. Add cilantro, dill, salt and black pepper. Toss again. Taste for seasoning and adjust as necessary. Serve immediately, topped with grated cheese and crumbled pequin chile.
Courtesy of Cowgirl Cuisine, Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).
