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    Tubettini Pasta with Peas, Zucchini and Ricotta.

    Green herbs and veggies bring a hint of spring to your table

    Tubettini Pasta with Peas, Zucchini and Ricotta

    4 garlic cloves, chopped

    2 tbsp (30 ml) olive oil

    1 green zucchini, grated

    ¼ cup (60 ml) white wine

    4 cups (1 litre) chicken broth

    ¾ lb (340 g) tubettini or other short pasta

    3 cups (450 g) frozen green peas, thawed

    ½ cup (35 g) Pecorino cheese, freshly grated

    1 ¼ cup (325 g) ricotta cheese

    3 tbsp (45 ml) pesto

    ¼ cup (10 g) mint leaves, torn

    In a medium pot over medium-high heat, soften the garlic in the oil. Add the zucchini and cook for 2 minutes until tender. Add the wine and bring to a boil. Add the broth and the pasta. Season with salt and pepper.

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    Bring to a boil and simmer over medium heat for 6 to 7 minutes or until the pasta is very al dente and the broth has thickened slightly. Add the peas and cook for 2 minutes or until the pasta and peas are al dente. Remove from the heat. Add the Pecorino.

    Serve the pasta in bowls. Top with the ricotta, pesto, and mint.

    Ricardo Larrivée is a Montreal-based television food writer and freelance contributor for the Star. Reach him via email: or find more recipes on

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