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Lemon, Pea, + Ricotta Stuffed Shells

Sarah Mikulski
The perfect dish for transitioning into Spring. It's light, fresh, filling, and will make you feel the warm times coming.
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Cook Time 20 minutes

Ingredients
  

  • 1 lb. pasta shells
  • 2 cups ricotta cheese
  • ½ cup pecorino romano
  • 2 T lemon juice
  • ½ t pepper
  • 1 t basil
  • ½ t sage
  • 1 cup peas
  • 1 stick butter

Instructions
 

  • Cook the pasta noodles according to the directions on the package.
  • Combine the ricotta, pecorino romano, lemon juice, pepper, basil, sage, and peas. Pour it into a large Ziploc bag.
  • When the noodles are done cooking, let them cool long enough for you to be able to handle them with your hands.
  • Cut a small opening in one of the bottom corners of the Ziploc bag the ricotta mixture is in. This will make it act like a piping bag.
  • Pipe the ricotta mixture into the cooked shells.
  • Heat the stick of butter on the stove over medium heat. Whisk frequently. Cook until it's brown and gives off a nutty aroma. This should take about 5 minutes.
  • Add your stuffed shells to a plate. Spoon the brown butter over the top.