Calories
312kcal
Sugar
5g
Fat
6g
Carbs
51g
Protein
13g
Ingredients
- 1 pound fettuccine pasta
- 1 16 ounce package frozen peas, thawed
- 3/4 cup ricotta cheese
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives
- 1 tablespoon extra-virgin olive oil
Preparation
- Cook the pasta according to package directions.
- Meanwhile, pulse the thawed peas in a food processor or blender until chopped (take care not to puree).
- Add cup ricotta, salt and pepper to the peas and pulse to mix everything together.
- Drain the pasta and reserve cup of the cooking water.
- Put the pasta back in the pot.
- Add the peas to the cooking water and to the pot and toss together.
- Arrange the pasta in a large bowl or platter, and top with the remaining ricotta and sprinkle with the chives.
- Drizzle the olive oil over top.
- Serve in individual bowls, making sure to distribute the ricotta cheese topping,
