Posted by: marthabernie | May 6, 2018

PEA PESTO PAPPARDELLE

PEA PESTO PAPPARDELLE

Cook 12 oz pappardelle.  Reserve 1/2 cup cooking water; drain and return pasta to pot.

While pasta is cooking, pulse 1 cup fresh or frozen peas in a food processor to roughly chop.  Finely grate 1 teaspoon lemon zest.  Add to peas.  Add 1/2 cup ricotta and pulse a few times.  Season with salt and pepper.  Toss pasta with ricotta mixture, another 1/2 cup fresh or frozen peas and pasta water.  Serve sprinkled with chopped chives.


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