Spaghetti with Ricotta and Pea Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound spaghetti |
1 cup frozen peas, thawed |
1/4 cup pine nuts |
1/4 cup grated grana padano cheese |
1 teaspoon fresh lemon juice |
1 large garlic clove |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup olive oil |
1/2 cup part-skim ricotta |
fresh mint leaves, torn |
5 teaspoons toasted pine nuts |
Directions:
1. 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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