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Handcut Pasta with Ricotta and Peas Recipe
Ingredients (8)
- 8 cherry tomatoes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 10 1/2 ounces fresh store-bought lasagna sheets
- 1/2 cup frozen peas
- 3/4 cup ricotta cheese (see note)
- 1/4 cup loosely packed basil leaves
- Parmesan or Pecorino for grating
Directions
Learn how to make this recipe at Serious Eats