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Pasta With Smashed Peas

Pasta With Smashed Peas
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Serves 4| Hands-On Time: | Total Time:



  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.
April, 2006

Nutritional Information

  • Per Serving
  • Calories 620Calories From Fat 17%
  • Fat 12g
  • Sat Fat 4g
  • Cholesterol 20mg
  • Sodium 940mg
  • Carbohydrate 102g
  • Fiber 8g
  • Sugar 12g
  • Protein 26g
What does this mean? See Nutrition 101 .

Quick Tip

Tagliatelle (tal-ya-tel-leh) are pasta ribbons wider than fettuccine. Pappardelle (pa-par-del-leh) are even wider. Both work well with chunky sauces.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.