Pasta With Smashed Peas
Serves 4|
Hands-On Time:
10m
|
Total Time:
20m
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
- Cook the pasta according to the package directions.
- 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.
- 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.
- Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.
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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