• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound cavatelli (fresh or frozen)
  • 1 small onion, finely chopped
  • 1/2 cup olive oil
  • 1 cup fresh ricotta
  • 1 cup fresh peas, cooked
  • Ground black pepper
  • Salt

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  1. In a large saucepan, sauté the onion in the olive oil until translucent. Add the peas and cook until tender, careful not to overcook them. Set aside ¼ of the peas for garnish.
  2. In a large serving bowl, add a teaspoon of each salt and pepper to the ricotta. With a wooden spoon, mix together vigorously for a few minutes until the ricotta becomes creamy. Set aside.
  3. Meanwhile, bring a pot of salted water to boil for the pasta. Cook the pasta until al dente. Drain the pasta, retaining a cup of the pasta cooking water.
  4. Add the pasta to sauté pan with the peas, and heat together for about 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.