Fettuccine With Smashed Peas
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.
Total Steps
6
Ingredients
8
Tools Needed
6
Ingredients
- 1 pounds fettuccine pasta
- 1 package 16 ounce frozen peas, thawed
- 3/4 cups ricotta cheese
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoons black pepper
- 1 tablespoons chopped fresh chives
- 1 tablespoons extra-virgin olive oil
- 1/2 cup pasta cooking water
Instructions
Step 1
Cook the pasta according to package directions.
Step 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.
Step 3
Drain the pasta and reserve ½ cup of the cooking water. Put the pasta back in the pot.
Step 4
Add the peas and the reserved cooking water to the pot and toss everything together.
Step 5
Arrange the pasta in a large bowl or platter, and top with the remaining ricotta and sprinkle with the chives.
Step 6
Drizzle the olive oil over the top. Serve in individual bowls, making sure to distribute the ricotta cheese topping.