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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