Danielle Occhiogrosso Daly
This five-ingredient pasta is basically spring on a plate.
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12 oz.
pappardelle
1 1/2 c.
fresh or frozen peas
1 tsp.
lemon zest
1/2 c.
ricotta
Salt
Pepper
Chopped chives, for serving
- Cook pappardelle. Reserve 1/2 cup cooking water; drain and return pasta to pot.
- While pasta is cooking, pulse 1 cup peas in food processor to roughly chop. Add ricotta and lemon zest and pulse a few times to combine (there should still be some chopped peas). Season with salt and pepper.
- Add ricotta mixture, remaining 1/2 cup peas, and pasta water; toss to combine. Sprinkle with chopped chives, if desired.
Nutritional information (per serving): About 430 calories, 6.5 g fat (2.5 g saturated), 19 g protein, 100 mg sodium, 70 g carb, 5 g fiber
What you’ll need: grater ($10, amazon.com)
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Source : Goodhousekeeping