1. Ingredients
     ¼ c. chopped chives
     12 oz pappardelle
     ½ Tsp. kosher salt
     1 Tsp. lemon zest
     ½ Tsp. pepper
     ½ c. part-skim ricotta cheese
     1 Tsp. lemon zest
  2. Cook the ricotta pappardelle. Reserve ½ c. cooking water, then drain pasta before returning to the pot.
  3. As the pasta cooks, pulse 1 cup of thawed peas in the food processor for slight chopping.
    Add ricotta and zest and pulse a few times to mix. Season with pepper and salt.
  4. Toss the pasta with ½ cup peas and ricotta mixture, while adding reserved pasta water to rehydrate. Sprinkle with chives. Serve.
  5. Nutrition
    5g fiber, 70g carbs, 100mg sodium, 19g protein, 6.5g fat, and 430 calories

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