Pasta With Smashed Peas

Pasta With Smashed Peas
Quentin Bacon

Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
pound
pappardelle, tagliatelle, fettuccine, or linguine
1
16-ounce package frozen peas, thawed
3/4
cup
ricotta
1 1/4
teaspoons
kosher salt
1/4
teaspoon
black pepper
1
tablespoon
chopped fresh chives
1
tablespoon
extra-virgin olive oil

Directions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup ricotta, salt, and pepper and pulse to combine.
  3. Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas and reserved pasta water and toss.
  4. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 17 %
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 20 mg
  • Sodium 940 mg
  • Carbohydrate 102 g
  • Fiber 8 g
  • Sugar 12 g
  • Protein 26 g
What does this mean? See Nutrition 101.