Fettuccine With Smashed Peas


1 16 ounce package frozen peas, thawed
1 1/4 teaspoons coarse salt
1/4 teaspoon black pepper


Cook the pasta according to package directions.
Meanwhile, pulse the thawed peas in a food processor or blender until chopped (take care not to puree). Add ½ cup ricotta, salt and pepper to the peas and pulse to mix everything together.
Drain the pasta and reserve ½ cup of the cooking water. Put the pasta back in the pot.
Add the peas to the cooking water and to the pot and toss together.
Arrange the pasta in a large bowl or platter, and top with the remaining ricotta and sprinkle with the chives.
Drizzle the olive oil over top. Serve in individual bowls, making sure to distribute the ricotta cheese topping,




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I found this recipe in Real Simple magazine, Pasta with Smashed Peas. The recipe was really easy and I changed a few things slightly: I used whole-wheat fettuccine, lemon-infused olive oil and eliminated the herbs (which I don’t recommend). The peas and lemon flavor gave the meal a fresh, springtime feel and the amount of ricotta cheese was just enough to keep it from turning into a heavy, creamy pasta dish.


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Sunday, May 15, 2011 - 7:49am


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