Fettuccine with Smashed Peas

December 12, 2024

45

easy

8

This Fettuccine with Smashed Peas is a simple yet elegant pasta dish that combines fresh, vibrant flavors with creamy ricotta cheese. Tender fettuccine is tossed with a lightly blended pea mixture, seasoned with salt, black pepper, and a hint of olive oil for a delicate, earthy taste. The reserved pasta water helps create a smooth, velvety sauce that coats every strand beautifully.

Finished with dollops of ricotta, fresh chives, and a drizzle of olive oil, this dish is both creamy and refreshing, perfect for a quick weeknight meal or a sophisticated vegetarian option. Light yet satisfying, it’s a must-try for pasta lovers looking for something fresh and flavorful!

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.
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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.
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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.
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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.
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5.
Serve and Enjoy
Serve warm, ensuring each bowl has a generous portion of ricotta and peas.
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