The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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wester from Soesterberg, Utr
The ricotta in the sauce was brilliant, it made a smooth creamy sauce, but not as heavy as it would have been with cream. The amount of salt in the pasta was much smaller than I usual use, but it worked out fine. However, I was not very happy with the addition of peas. They were not bad, they just didn't add much, so I thought they just distracted from the brilliance of the rest of the sauce.
In short, I will make this again, but without the peas.
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