Pasta with Smashed Peas

Photo: Quentin Bacon

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 620
  • Calories from fat: 17%
  • Fat: 12g
  • Saturated fat: 4g
  • Cholesterol: 20mg
  • Sodium: 940mg
  • Carbohydrate: 102g
  • Fiber: 8g
  • Sugars: 12g
  • Protein: 26g

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta with Smashed Peas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy