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Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

511 calories; fat 27g; saturated fat 5.1g; mono fat 13.4g; poly fat 6.1g; protein 17g; carbohydrates 51g; fiber 5g; cholesterol 14mg; iron 3mg; sodium 445mg; calcium 164mg.
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