Spaghetti with Ricotta and Pea Pesto

Spaghetti with Ricotta and Pea Pesto
Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates


Makes 4 servings (serving size: 1 cup pasta and 2 tablespoons ricotta)

Nutritional Information

Calories 511
Fat 27 g
Satfat 5.1 g
Monofat 13.4 g
Polyfat 6.1 g
Protein 17 g
Carbohydrate 51 g
Fiber 5 g
Cholesterol 14 mg
Iron 3 mg
Sodium 445 mg
Calcium 164 mg


1/2 pound spaghetti
1 cup frozen peas, thawed
1/4 cup pine nuts
1/4 cup grated Grana Padano cheese
1 teaspoon fresh lemon juice
1 large garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 cup part-skim ricotta
Fresh mint leaves, torn
5 teaspoons toasted pine nuts


Cook spaghetti according to package directions until al dente. Meanwhile, in a food processor, combine peas, 1/4 cup pine nuts, Grana Padano cheese, lemon juice, garlic clove, salt, and pepper until chunky. With processor running, add olive oil in a slow stream until smooth. Reserve. Drain spaghetti, but do not rinse. Toss pasta with reserved pesto. Divide pasta among 4 bowls and top each with 2 tablespoons part-skim ricotta, some torn fresh mint leaves, and 1 1/4 teaspoons toasted pine nuts.