 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From Real Simple April 2006 Ingredients:
1 lb pappardelle pasta or 1 lb tagliatelle pasta noodles or 1 lb fettuccine or 1 lb linguine |
1 (16 ounce) package frozen peas, thawed |
3/4 cup ricotta cheese, divided |
1 1/4 teaspoons kosher salt |
1/4 teaspoon black pepper |
1 tablespoon chopped fresh chives |
1 tablespoon extra virgin olive oil |
Directions:
1. Cook pasta according to the package directions.
2. Meanwhile, pulse the peas in a food processor or blender until chopped (not pureed).
3. Add 1/2 cup of the ricotta, salt, and pepper. Pulse to combine.
4. Drain the pasta, reserving 1/3 cup of the pasta water.
5. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss.
6. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.
|
|