with Grape Tomatoes, Peas, and Basil
This is the first of a series of ricotta pasta variations that Ray has in her book, 365: No Repeats.
My drink with this meal (and I guess I should be honest with myself, the drinks are with the cooking, not the meal itself. I’m usually halfway into a beer by the time dinner hits the table) was a Port Flip. It’s port, cognac, sugar syrup, egg yolk, and a sprinkle of nutmeg. I usually tend to stay away from the flips because I’m not all that crazy about raw eggs, but I was feeling adventurous…and it wasn’t bad. Sweet and frothy.
The dinner itself was extremely simple to make. Simple and cheap, which is how I like my meals.
The only alterations I made to this meal were substituting grated parmesan cheese for the Parmigiano-Reggiano, taking out the onion, and using dried parsley and basil instead of their fresh counterparts.