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Pasta with Spring Peas

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.

Photo Credit: Pinterest.com

  • 1 lb pappardelle or linguine
  • 1 lb peas
  • ¾ cup ricotta cheese
  • 1 tbsp chopped chives
  • 1 tbsp olive oil
  • Salt and pepper
  1. Cook the pasta according to package directions.
  2. 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.
  3. 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.
  4. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.