Pasta with Smashed Peas

By ClaudiaJan

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Ingredients

• 1 pound pappardelle, tagliatelle, fettuccine, or linguine
• 1 16-ounce package frozen peas, thawed
• 3/4 cup ricotta
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon extra-virgin olive oil

Preparation

Step 1

Cook the pasta according to the package directions.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup of the ricotta, season with the salt and pepper, and pulse to combine.

Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.

Tip: Tagliatelle (pronounced tal-ya-TEL-ee) are pasta ribbons that are wider than fettuccine. Pappardelle (pa-par-DEL-lay) are even wider. Both work well with somewhat chunky sauces.

Yield: Makes 4 servings

CALORIES 620(17% from fat); FAT 12g (sat 4g); SUGAR 12g; PROTEIN 26g; CHOLESTEROL 20mg; SODIUM 940mg; FIBER 8g; CARBOHYDRATE 102g
Real Simple, APRIL 2006