Wagon Wheels with Peas, Green Herbs and Ricotta Salad

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins

This dish, which can be assembled in the time it takes to boil pasta, is for herb lovers. It's a perfect spring or summer dinner paired with marinated tomatoes and a hearty salad topped with chopped walnuts, but it would also be great as a side dish with grilled salmon.


-- Kosher or sea salt
1pound wagon wheel pasta
1/2cup extra-virgin olive oil
1pound frozen peas
1cup chopped fresh cilantro
1/3cup chopped fresh dill
-- Freshly ground black pepper
6 to 8ounces grated ricotta salata or Parmesan
1/2teaspoon pequin chile, finely crumbled


  1. Bring a large pot of water to a boil. Add salt and pasta and cook according to package directions.
  2. Place olive oil in a large bowl. 
  3. During the last minute of pasta cooking, add frozen peas. Drain and briefly rinse.
  4. Add pasta and peas to bowl and toss until evenly coated. Add cilantro, dill, salt and black pepper. Toss again. Taste for seasoning and adjust as necessary. Serve immediately, topped with grated cheese and crumbled pequin chile.

Courtesy of Cowgirl Cuisine, Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).

Nutritional Info *per serving

  • Calories 620
  • Glycemic Load 0
  • Fat 28g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 17g
  • Cholesterol 25mg
  • Sodium 520mg
  • Potassium 280mg
  • Carbohydrate 68g
  • Fiber 6g
  • Sugars 7g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 25%
  • Calcium 35%
  • Iron 20%