Pasta with Spring Peas
Prep time:
Cook time:
Total time:
Serves: 4 servings
Peas are great because they have a natural sweetness that’s subtle. This is a vegetarian recipe but it’s easy to incorporate chicken tenderloins or a fish, such as salmon, for added protein. [br][br][cap id=”attachment_9546″ align=”alignleft” width=”252″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/pasta-new-5_300-252×300.jpg” width=”252″ height=”300″ class=” size-medium” title=”pasta-new-5_300″][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
- 1 lb pappardelle or linguine
- 1 lb peas
- 3/4 cup ricotta cheese
- 1 tbsp chopped chives
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Cook the pasta according to package directions.
- Pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup ricotta, salt, and pepper and pulse to combine.
- Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas 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.