Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2166.19 Kcal (9069 kJ) | ||
| Calories from fat | 1075.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.47g | 184% | |
|---|---|---|---|
| Cholesterol | 38.13mg | 13% | |
| Sodium | 1476.56mg | 62% | |
| Potassium | 1182.66mg | 25% | |
| Total Carbs | 203.27g | 68% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 15.76g | 63% | |
| Protein | 76.22g | 152% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 12.5mg | 70% | |
| Calcium | 430.9mg | 43% | |
| Amount Per 100 g | |||
| Calories | 328.76 Kcal (1376 kJ) | ||
| Calories from fat | 163.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.13g | 184% | |
|---|---|---|---|
| Cholesterol | 5.79mg | 13% | |
| Sodium | 224.1mg | 62% | |
| Potassium | 179.49mg | 25% | |
| Total Carbs | 30.85g | 68% | |
| Sugars | 2.37g | 62% | |
| Dietary Fiber | 2.39g | 63% | |
| Protein | 11.57g | 152% | |
| Vitamin C | 4.2mg | 46% | |
| Iron | 1.9mg | 70% | |
| Calcium | 65.4mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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