Spring Peas Pasta Torte

This Spring Peas Pasta Torte is your New Brunch Hero. Start by boiling rigatoni. Al dente, please. Not mushy. Not crunchy. Just… right. While your pasta gets its groove on, grab a red onion and caramelize it low and slow. Toss in some thin slices of garlic because garlic never hurts anybody. Unless you’re a vampire.

Now it’s time to make this thing creamy-dreamy. In a bowl, mix ricotta cheese with a couple of eggs and a generous heap of parmesan. Think “golden goo of glory.” Stir like you mean it.

Once the pasta is ready (and drained!), add the cheesy mix. Now bring on the green! Mix in sweet peas, chopped sugar snap peas, and a whole bunch of fresh basil.

Pro tip – So what’s Chiffanade?

To chiffonade basil like a boss, stack the leaves, roll them up like a tiny herb burrito, and slice them into little ribbons. Fancy? Yes. Difficult? Not even a little.

Now for the final stretch to make this Spring Peas Pasta Torte—fold in a mountain of shredded mozzarella. Some of it might mysteriously disappear into your mouth. That’s normal. You’re doing great.

Grease up a springform pan like it’s a slip-n-slide. Press the entire glorious mess into the pan like you’re tucking it in for a golden-baked nap. Don’t forget to top it with even more mozzarella. Trust the process.

Bake until the top gets all crispy and golden and basically calls out, “Look at me!”

Let it cool enough not to burn your fingerprints off, then slice and serve. Pair it with a crisp side salad to pretend you’re eating healthy. Now you’ve got a stunning Spring Peas Pasta Torte that looks like you tried hard. However, shhh, we know it’s mostly just stirring and layering.

This recipe is perfect for Easter brunch. Also, it’s ideal for any spring gathering. Furthermore, it’s guaranteed to impress in-laws, picky eaters, and your inner food snob.

So, just warning you: leftovers may not survive the night.

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Spring Peas Pasta Torte

Course Brunch, Dinner, Lunch

Cuisine American, Italian

Keyword Pasta torte, peas pasta torte, rigatoni ricotta torte, spring recipes

Prep Time 30 minutes

Cook Time 45 minutes

Rest Time: 10 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 1 lb Rigatoni Pasta
• 1 red onion
• 2 large garlic cloves
• 1 tablespoon olive oil
• 9 oz ricotta cheese
• 3 eggs
• 1/4 cup grated Parmesan cheese
• 1 cup chopped fresh basil
• Kosher salt and freshly ground pepper
• 2 cups frozen peas
• 2 cups sugar snap peas chopped
• 2 cups shredded mozzarella cheese divided

Instructions

1. Cook pasta in salted water until al dente.
2. Drain, return to the pot, and set aside.
3. Grease a 9" springform pan.
4. Wrap the bottom of the pan tightly in aluminum foil
5. Peel and dice the onion.
6. Peel and slice the garlic clove thinly.
7. Heat the olive oil in a skillet and saute the onion until it starts to brown.
8. Stir in the garlic and cook for another minute until it releases its aroma.
9. Remove from heat and set aside.
10. Mix the ricotta and eggs.
11. Stir in the Parmesan cheese and 3/4 of the basil.
12. Season with salt and pepper.
13. Preheat oven to 350°F.
14. Combine the pasta, peas, sugar snap peas, onion, and the ricotta mixture in the pot.
15. Fold in half (1 cup) of the mozzarella.
16. Transfer to the springform pan and press down firmly.
17. Sprinkle the rest of the mozzarella cheese over the top.
18. Bake for 25 minutes.
19. Let cool for 10 minutes.
20. Remove from the pan and transfer to a serving plate.
21. Sprinkle with the remaining basil and serve.

So, do you like this Spring Peas Pasta Torte? Then also check out some of these other delicious recipes:

RASPBERRY RHUBARB CHOCOLATE BROWNIES

PISTACHIO LIME PESTO PASTA

SPRING VEGETABLE PARMESAN SAVORY LOAF CAKE