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Spaghetti with Ricotta and Pea Pesto

Health OCTOBER 2011

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 511
  • Fat: 27g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 13.4g
  • Polyunsaturated fat: 6.1g
  • Protein: 17g
  • Carbohydrate: 51g
  • Fiber: 5g
  • Cholesterol: 14mg
  • Iron: 3mg
  • Sodium: 445mg
  • Calcium: 164mg

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Spaghetti with Ricotta and Pea Pesto Recipe