Lemony Green Pasta with Peas & Ricotta
Ingredients
The pasta
-
½
pound
rigatoni or pappardelle or pasta of choice
-
2
cups
fresh or frozen peas
The sauce
-
1
large bunch
kale (8 ounces)
-
¼
cup
extra-virgin olive oil
-
2
large cloves
garlic
-
1
medium
lemon (zest and juice)
-
¼
teaspoon
red pepper flakes
-
to taste
freshly ground black pepper
-
¾
cup
coarsely grated Parmesan cheese
-
½
cup
ricotta cheese (for garnish)
Seasoning
Instructions
- 1. Bring a large pot of heavily salted water to a boil.
- 2. Prepare the kale by slicing the leaves from the stems, discarding the rough ends, and slicing the stems into ¼-inch pieces.
- 3. Place the stem pieces in a fine-mesh sieve and cook in boiling water for 3 minutes.
- 4. Add the kale leaves to the pot and cook for an additional 5 minutes.
- 5. In a skillet, warm olive oil over medium heat, add garlic, and cook until golden.
- 6. Transfer the garlic and oil to a blender, add the cooked kale and stems, lemon zest, lemon juice, salt, and pepper, and blend until smooth.
- 7. Cook the pasta in the same boiling water until al dente, adding the peas in the last few minutes.
- 8. Reserve some pasta water, then drain the pasta and return it to the pot.
- 9. Mix in the green sauce, Parmesan, and a splash of reserved pasta water, stirring until well coated.
- 10. Serve immediately, garnished with ricotta, remaining Parmesan, lemon zest, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
12g
Sodium
200mg
Cholesterol
30mg
You might also like