Pasta with Smashed Peas

Real Simple
Pasta with Smashed PeasRecipe
Photo: Quentin Bacon
Makes 4 servings


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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


Prep: 10 Minutes
Other: 10 Minutes

Cook the pasta according to the package directions.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup of the ricotta, season with the salt and pepper, and pulse to combine.

Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree 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.

Tip: Tagliatelle (pronounced tal-ya-TEL-ee) are pasta ribbons that are wider than fettuccine. Pappardelle (pa-par-DEL-lay) are even wider. Both work well with somewhat chunky sauces.

Created date

February 2006

Nutritional Information

Calories 620
Caloriesfromfat 17 %
Fat 12 g
Satfat 4 g
Cholesterol 20 mg
Sodium 940 mg
Carbohydrate 102 g
Fiber 8 g
Sugars 12 g
Protein 26 g