A package of frozen peas, a scallion, and some ricotta are all it takes to make this creamy sauce. It’s the kind of recipe everyone should have—a handful of ingredients that are quick to put together and look and taste great.

Fettuccine with Ricotta and Crushed Peas is a delightful pasta dish that combines the creamy richness of ricotta cheese with the vibrant flavors of sweet peas. This recipe is quick and easy to prepare, making it a perfect option for a weeknight dinner or when you’re craving a comforting yet light meal.

The star ingredients of this dish include fettuccine pasta, whole-milk ricotta, frozen peas, and freshly grated Parmigiano-Reggiano cheese. The frozen peas provide a burst of freshness and add a pop of vibrant green color to the dish. The ricotta cheese contributes to the creamy texture and adds a mild, slightly tangy flavor that complements the sweetness of the peas. Lastly, the Parmigiano-Reggiano cheese lends a nutty and savory note, enhancing the overall taste of the dish.

To prepare this recipe, you start by boiling a large pot of salted water. The peas are briefly cooked in the boiling water for just a minute to retain their vibrant color and crispness. They are then drained and set aside. Next, the peas are pureed along with a small scallion in a food processor until smooth. The ricotta cheese is added to the puree, along with salt and freshly ground pepper, creating a creamy and flavorful sauce.

While preparing the sauce, the fettuccine pasta is cooked in the same boiling water until it reaches al dente, which means it is cooked until it still has a slight firmness when bitten. A small portion of the pasta cooking water is reserved before draining the pasta. The drained pasta is then returned to the pot and tossed with the prepared sauce, along with a little of the cooking water to create a luscious coating that clings to the pasta strands.

Finally, the Fettuccine with Ricotta and Crushed Peas is ready to be served. It is recommended to sprinkle the dish generously with freshly grated Parmigiano-Reggiano cheese, adding an extra layer of richness and depth of flavor. This dish is best enjoyed immediately, while the pasta is still hot and the flavors are at their peak.

Fettuccine with Ricotta and Crushed Peas is a delightful combination of creamy, fresh, and savory flavors that will satisfy your pasta cravings and leave you feeling satisfied. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its simplicity and deliciousness.

Serves 8

INGREDIENTS

• Salt
• 1 (10-ounce) package frozen peas
• 1 small scallion, coarsely chopped
• 1 cup whole-milk ricotta
• Freshly ground pepper
• 1 pound fresh (see recipe) or dried fettuccine
• ½ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. Add the peas and cook for 1 minute.
3. With a strainer, scoop out the peas and drain well. Leave the water boiling.
4. Place the peas in a food processor, add the scallion, and puree until smooth.
5. Add the ricotta, salt to taste, and a generous grinding of pepper and blend well.
6. Meanwhile, add the fettuccine to the boiling water, stir, and cook, stirring often, until al dente.
7. Scoop out some of the cooking water and set aside.
8. Drain the pasta and return it to the pot.
9. Add the sauce and a little of the cooking water to the pasta and toss well.
10. Serve immediately, sprinkled with the cheese.