Pasta with Peas and Cheese Sauce

Staff Writer
Pasta with Peas and Cheese Sauce
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
612
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. 

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.

Nutritional Facts

Total Fat
12g
19%
Sugar
7g
N/A
Saturated Fat
7g
35%
Cholesterol
40mg
13%
Protein
27g
54%
Carbs
98g
33%
Vitamin A
159µg
18%
Vitamin B12
0.4µg
6.2%
Vitamin B6
0.3mg
14.7%
Vitamin C
17mg
28%
Vitamin D
0.2µg
N/A
Vitamin E
0.2mg
1.2%
Vitamin K
22µg
28%
Calcium
220mg
22%
Fiber
7g
29%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
3mg
17%
Magnesium
89mg
22%
Monounsaturated
3g
N/A
Niacin (B3)
3mg
17%
Phosphorus
404mg
58%
Polyunsaturated
1g
N/A
Potassium
453mg
13%
Riboflavin (B2)
0.3mg
20.1%
Sodium
613mg
26%
Thiamin (B1)
0.3mg
20.8%
Zinc
3mg
21%