Photo: Quentin Bacon
Prep Time
10 Mins
Other Time
10 Mins
Yield
Makes 4 servings

How to Make It

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.

Ratings & Reviews

paigeali's Review

paigeali
July 19, 2010
great weeknight recipe and the leftovers are good too. Follow the feedback from others: - good ricotta - garlic (lots) - salt & pepper (lots) - red pepper flakes ALL make this ***