Minestra di Piselli con Ricotta
Cuisine: Sardinian
Author: Clifford A. Wright
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 6 cups water
  • 1 cup tomato sauce
  • Salt to taste
  • 5 ounces mixed short pasta, such as ditalini, conchigliette, etc.
  • 4 pounds fresh pea pods, peas removed or 1 pound frozen peas
  • 5 ounces fresh ricotta cheese
  1. In a saucepan, heat the olive oil over medium heat then cook, stirring, the onion until soft, about 5 minutes. Add the water, tomato sauce, and salt. Bring to a boil over high heat and add the pasta and peas and cook, stirring, until al dente, about 8 minutes.
  2. Place a scoop of ricotta cheese in individual soup bowls and ladle the soup into the bowls, stir once or twice gently and serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2018/sardinias-way-with-peas-in-soup/