Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

We are big fans of frozen peas because they're often better than fresh--and they take no time to cook. Thaw them right before you need them so they don't get wrinkly.

Julia Lee
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.

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  • Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.

  • Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.

  • Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.

Nutrition Facts

868 calories; calories from fat 36%; protein 39g; fat 35g; saturated fat 11g; carbohydrates 103g; fiber 8g; sodium 1574mg; cholesterol 48mg.
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