Pasta with Peas and Cheese Sauce

Pasta with Peas and Cheese Sauce
Staff Writer
Anne Dolce

Pasta with Pea and Cheese Sauce

This recipe was inspired by an hors d'oeuvre recipe I tried a few weeks back, where the filling for lettuce wraps was a crushed pea and cheese mixture. I love the filling wrapped in lettuce, but I liked it more served tossed with pasta. I've added my own variations to it, and I like to toss in some seasonal vegetables or shredded chicken to round out the dish. 

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4
Servings
229
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound farfalle
  • One 10-ounce box frozen peas
  • 1 Cup ricotta
  • 1/2 Cup shredded Parmesan, plus more for garnish
  • 1/4 Cup crumbled feta
  • Zest and juice of 1/2 lemon
  • Salt and pepper, to taste

Directions

Bring a medium-sized pot of water to a boil over high heat. Boil the peas until just over done, about 8 minutes. In a bowl, combine the cheeses with the lemon zest and juice and stir well. When the peas are finished, add them to a separate bowl and mash coarsely with a potato masher, so that there are still big chunks of peas left. Add to the cheese mixture, season with salt and pepper, to taste, and set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Boil the pasta. While the pasta is boiling, take 1 cup of the pasta water from the pot and add to the pea and cheese mixture. Stir well. When the pasta is done, drain and place back in the pot or add to a serving bowl, and mix in the pea and cheese sauce. Garnish with Parmesan and serve. 

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
39mg
13%
Carbohydrate, by difference
21g
16%
Protein
14g
30%
Vitamin A, RAE
69µg
10%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
272mg
27%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Phosphorus, P
143mg
20%
Selenium, Se
11µg
20%
Sodium, Na
415mg
28%
Water
152g
6%
Zinc, Zn
1mg
13%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.