Fettuccine With Smashed Peas
By: Patricia Conte
Published: Sunday, May 15, 2011 - 7:49am

Ingredients




1 pound fettuccine pasta
1 16 ounce package frozen peas, thawed
3/4 cup ricotta cheese
1 1/4 teaspoons coarse salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Preparation

1 Cook the pasta according to package directions. 2 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. 3 Drain the pasta and reserve ½ cup of the cooking water. Put the pasta back in the pot. 4 Add the peas to the cooking water and to the pot and toss together. 5 Arrange the pasta in a large bowl or platter, and top with the remaining ricotta and sprinkle with the chives. 6 Drizzle the olive oil over top. Serve in individual bowls, making sure to distribute the ricotta cheese topping,

About


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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