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Recipe by Real Simple April 2006

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Credit: Quentin Bacon

Recipe Summary test

prep:
10 mins
additional:
10 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

620 calories; calories from fat 17%; fat 12g; saturated fat 4g; cholesterol 20mg; sodium 940mg; carbohydrates 102g; fiber 8g; sugars 12g; protein 26g.
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