A Simply Smashing Pasta Dish

Tonight the plan was to make Fettuccine with Smashed Peas, a recipe I found in Real Simple. My husband would do the cooking and I would prepare myself to clean every inch of surface area and pot and pan in the kitchen (because that's the drill no matter what my husband is cooking). 

The recipe was really easy and we only changed a few things. We used whole-wheat fettuccine, lemon-infused olive oil and eliminated the herbs (which I don't recommend). The peas and lemon flavor gave the meal a fresh, springtime feel and the amount of ricotta cheese was just enough to keep it from turning into a heavy, creamy pasta dish. 

What a delicious meal. I highly recommend this recipe!

Fettuccine with Smashed Peas – Recipe adapted from Real Simple

Ingredients

1 pound fettuccine pasta

1, 16-ounce package frozen peas, thawed

¾ cup ricotta cheese

1-1/4 teaspoons coarse salt

¼ teaspoon black pepper

1 tablespoon chopped fresh chives

1 tablespoon extra-virgin olive oil

Directions

Cook the pasta according to package directions.

Meanwhile, pulse the thawed peas in a food processor or blender until chopped (take care not to puree).

Add ½ cup ricotta, salt and pepper to the peas and pulse to mix everything together.

Drain the pasta and reserve ½ cup of the cooking water. Put the pasta back in the pot. 

Add the peas to the cooking water and to the pot and toss together. 

Arrange the pasta in a large bowl or platter, and top with the remaining ricotta and sprinkle with the chives.

Drizzle the olive oil over top. Serve in individual bowls, making sure to distribute the ricotta cheese topping,

Serves 6-8 people

Cooking time, about 20 minutes