Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 Saw this on the PBS show Real Simple and liked it. I used cream cheese rather than ricotta since it is what we had on hand. 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 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. Since we used cream cheese, I mixed it with the reserved pasta water before tossing with the pasta and put all the cheese in rather than reserving some for topping. Yield: Makes 4 servings Cost around 3 bucks. Don't be flakey. Get Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
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