Spaghetti with Ricotta and Pea Pesto

Name: Spaghetti with Ricotta and Pea Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave Fresh mint torn; 1 large garlic clove; 59 milliliters grated Grana Padano cheese; 1 teaspoon fresh lemon juice; 59 milliliters olive oil; 118 milliliters part-skim ricotta; 237 milliliters frozen peas, thawed; 1 teaspoons pepper; 59 milliliters pine nuts; 5 teaspoons toasted pine nuts; 1 teaspoons salt; 227 grams spaghetti

Spaghetti with Ricottan and Pea Pesto might be just the main course you are searching for. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 502 calories, 17g of protein, and 26g of fat. Head to the store and pick up part-skim ricotta, garlic clove, pepper, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cook spaghetti according to package directions until al dente. Meanwhile, in a food processor, combine peas, 1/4 cup pine nuts, Grana Padano cheese, lemon juice, garlic clove, salt, and pepper until chunky. With processor running, add olive oil in a slow stream until smooth. Reserve.

Ingredients you will need

Grana Padano

Whole Garlic Cloves

Lemon Juice

Olive Oil

Pine Nuts

Spaghetti

Pepper

Peas

Salt

Equipment you will use

Food Processor

Drain spaghetti, but do not rinse. Toss pasta with reserved pesto. Divide pasta among 4 bowls and top each with 2 tablespoons part-skim ricotta, some torn fresh mint leaves, and 1 1/4 teaspoons toasted pine nuts.

Ingredients you will need

Fresh Mint