Garlic Ricotta Rigatoni

This recipe is a take on the pea, ham, and mushroom flavor combo. The dish is tied together with our Pastamore Roasted Garlic Grapeseed Oil. The ricotta cheese gives a nice texture, and the shaved parmesan cheese gives a great little bite.

Ingredients:

12 oz - rigatoni

1 15 oz can - sweet peas, drained

6 oz - mushrooms, sliced

8 oz - Canadian bacon, chopped

1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil

To taste - salt and black pepper

 Directions:

1. Heat a large pot of water on the stove over high heat. Once boiling, add the rigatoni. Cook until al dente and drain using a colander.

2. While pasta is cooking heat a frying pan over medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil and sliced mushrooms. Cook for 5 minutes and then add Canadian bacon and peas.

3. Return pasta to pot over medium-low heat. Add the mushroom mixture and ricotta cheese. Mix well and heat until warm. Adjust seasoning with salt and black pepper.

4. Serve and top with shredded parmesan cheese.