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mshappy
Posted March 27, 2006 06:45 AM
1 lb. papperdelle, tagliatelle, fettuccine, or linguine
2 cups frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoons black pepper
1 Tablespoons chopped chives
1 Tablespoon Extra virgin olive oil
Cook pasta according to directions. Meanwhile, pulse the peas in food processor or blender until chopped, not pureed. Add 1/2 cup of ricotta, (I added parm cheese too) season with salt and pepper and pulse to combine. Drain pasta, reserving 1/3 cup of pasta water. REturn pasta to pot. Add pea puree and reserved pasta water and toss. Divide among individual bowls, add remaining ricotta and sprinkle with chives, more parm cheese and drizzle with olive oil.
Posted March 27, 2006 06:45 AM
1 lb. papperdelle, tagliatelle, fettuccine, or linguine
2 cups frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoons black pepper
1 Tablespoons chopped chives
1 Tablespoon Extra virgin olive oil
Cook pasta according to directions. Meanwhile, pulse the peas in food processor or blender until chopped, not pureed. Add 1/2 cup of ricotta, (I added parm cheese too) season with salt and pepper and pulse to combine. Drain pasta, reserving 1/3 cup of pasta water. REturn pasta to pot. Add pea puree and reserved pasta water and toss. Divide among individual bowls, add remaining ricotta and sprinkle with chives, more parm cheese and drizzle with olive oil.