Fettuccine with Smashed Peas

December 12, 2024

45

easy

8

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
  2. Prepare the Pea Mixture:
    • While the pasta cooks, pulse the thawed peas in a food processor or blender until coarsely chopped (avoid pureeing).
    • Add ½ cup of ricotta, a pinch of salt, and some black pepper to the peas. Pulse again until just combined.
  3. Combine Pasta and Peas:
    • Add the pea mixture and the reserved pasta cooking water to the pot with the pasta. Toss gently to coat the pasta evenly.
  4. Plate and Garnish:
    • Transfer the pasta to a large serving platter or individual bowls.
    • Top with dollops of the remaining ricotta cheese and sprinkle with chopped chives.
    • Drizzle olive oil over the dish for a finishing touch.
  5. Serve and Enjoy:
    • Serve warm, ensuring each bowl has a generous portion of ricotta and peas.

 

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Ingredients:

Adjust Servings
1pound fettuccine pasta
16ounce peas frozen, thawed
0.75cup ricotta cheese
1.25teaspoons coarse salt
0.25teaspoon pepper black
1tablespoon chives fresh, chopped
1tablespoon olive oil extra-virgin

Directions

1.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
Mark as complete
2.
Prepare the Pea Mixture
1. While the pasta cooks, pulse the thawed peas in a food processor or blender until coarsely chopped (avoid pureeing). | 2. Add ½ cup of ricotta, a pinch of salt, and some black pepper to the peas. Pulse again until just combined.
Mark as complete
3.
Combine Pasta and Peas
Add the pea mixture and the reserved pasta cooking water to the pot with the pasta. Toss gently to coat the pasta evenly.
Mark as complete
4.
Plate and Garnish
1. Transfer the pasta to a large serving platter or individual bowls. | 2. Top with dollops of the remaining ricotta cheese and sprinkle with chopped chives. | 3. Drizzle olive oil over the dish for a finishing touch.
Mark as complete
5.
Serve and Enjoy
Serve warm, ensuring each bowl has a generous portion of ricotta and peas.
Mark as complete
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