Handcut Pasta with Ricotta and Peas Recipe

Serves: 2 Save

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

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