Pasta with Smashed Peas

Pasta with Smashed Peas Recipe
Photo: Quentin Bacon

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes
Other: 10 Minutes

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


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


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.

April 2006
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