Smashed Pea and Ricotta Pappardelle

·         12 oz pappardelle
·         1 1/2 c. frozen peas, thawed
·         1 tsp lemon zest
·         1/2 c. part-skim ricotta cheese
·         1/2 tsp kosher salt
·         1/2 tsp pepper
·         1/4 c. chives, chopped

1.      Cook pasta per package directions. Reserve 1/2 cup cooking water; drain pasta and return to pot.
2.     While pasta is cooking, pulse one cup thawed peas in a food processor until roughly chopped. Add zest and ricotta and pulse a few times to combine, then season with salt and pepper.
3.     Toss pasta with ricotta mixture and remaining 1/2 cup peas, adding reserved pasta water if pasta seems dry. Sprinkle with chopped chives and serve.
Per serving: 430 calories, 6.5 g fat (2.5 g sat), 19 g protein, 100 mg sodium, 70 g carbs, 5 g fiber

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