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Ricotta and Pea Pasta

Total Time
25 mins

We are big fans of frozen peas because they’re often better than fresh–and they take no time to cook. Thaw them right before you need them so they don’t get wrinkly.

weeknight ricotta and pea pesto pasta

 1 tablespoon plus 2 tsp. kosher salt
 1 pound tube pasta, such as ziti
 1 garlic clove
 1/3 cup loosely packed flat-leaf parsley
 2 1/2 cups thawed frozen peas, divided
 15 ounces (1 1/2 cups) ricotta cheese
 1 tablespoon lemon juice
 1 teaspoon lemon zest
 5 tablespoons extra-virgin olive oil, divided
 3/4 teaspoon pepper
 2 tablespoons toasted pine nuts
 1/2 cup finely shredded parmigiano-reggiano cheese
Step 1

Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.

Step 2

Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.

Step 3

Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.

Step 4

Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.

Nutrition Facts

Amount Per Serving
Calories 868Calories from Fat 36
% Daily Value *
Total Fat 35g54%

Saturated Fat 11g56%
Cholesterol 48mg16%
Sodium 1574mg66%
Total Carbohydrate 103g35%

Dietary Fiber 8g32%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.