On Monday morning, Go Providence brought us Chef Andrew Capella from Sarto, who made a delicious pasta dish. Get the recipe below and try it tonight!


For the Pea Puree:

  • Sage Brown Butter 1.5oz.
  • Green Peas Blanched 6oz
  • Ricotta cheese 1oz

For the Dish:

  • Sacchetti Pasta 9oz.
  • Garlic .5oz
  • Sugar Snap Peas Blanched 3oz
  • Asparagus Blanched 3oz
  • Green Peas Blanched 4oz
  • Pea Puree 6oz
  • Toasted Almonds Sliced 1oz
  • Grated Pecorino Cheese 2oz


For Pea Puree:

  1. Combine the blanched peas, sage brown butter, and ricotta in a blender.
  2. Blend on high until smooth.
  3. Use water to adjust consistency if needed.
  4. Season with Salt and Pepper.

For Pasta dish:

  1. Heat sauté pan with olive oil and lightly toast the garlic. Add vegetables to the pan and cook until heated.
  2. While this is going on drop the pasta into salted boiling water approx. 8 minutes to al dente.
  3. Add the pea puree to the vegetable pan and toss to combine.
  4. Drain the pasta and add to the pan tossing well to coat evenly. Season with salt and pepper.
  5. Plate in two bowls. Garnish each with toasted almonds and grated pecorino.


Sarto 86 Dorrance Street Providence RI, 02903.



Wednesday-Sunday 4pm-10pm

Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.