Farfalle with Sugar Snap Peas, Spring Onions & Ricotta

It's been so crazy with work and life events that we've fallen off the weekly meal plan. However there have been some very good dinners and this one was so good and so easy it begs to be recorded.

I had skim milk ricotta, a bag of sugar snap peas and spring onions from my farm box and some leftover roast chicken breasts from GFC. I had Marlena Speiler's article full of pasta recipes from the Chronicle food section. This came together in under 20 minutes and was very tasty!

• 12 to 14 ounces Barilla whole wheat rotini pasta*
• 2 cups sugar snap peas, halved crosswise on the diagonal
• 3 spring onions, halved and very thinly sliced
• 1 stem green garlic, white and lightest green part only, halved and very thinly sliced
• 2 to 3 tablespoons extra virgin olive oil
• 7 ounces part skim milk ricotta cheese
• Shredded meat from 1.5 roast chicken breasts
• Salt and liberal grindings of freshly ground black pepper to taste
• 1/4 cup freshly grated Parmigiano Reggiano or Pecorino Romano, plus more to pass at table

Cook the pasta in boiling salted water according to package instructions. With about 2 minuts to go, add the peas to the water and continue cooking until the peas are bright green and tender and the pasta just al dente. Set aside a cup of the cooking water and then drain the pasta and peas.

Return the pasta and peas to the still hot pan and toss first with the green onions and olive oil, then the ricotta, salt and pepper. Add pasta water as necessary to moisten. Lightly stir in the chicken and grated cheese. Serve right away.

True to her recommendation, this went fabulously with dry rose. Even MZ enjoyed it!

* This is our favorite w/w pasta, it has great pasta flavor and texture, it's never gummy or tough.