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Pappardelle & Peas with Ricotta Pesto

Pappardelle pasta became a new favorite last winter.  It’s luxurious actually.  This Pappardelle & Peas with Ricotta Pesto recipe, adapted from my Weight Watchers cookbook, has just the right amount of richness while still being calorically friendly. 

Pappardelle & Peas with Ricotta Pesto

Pappardelle & Peas with Ricotta Pesto

Weight Watchers
Course Pasta


  • 8 oz. Pappardelle pasta
  • 2 cups frozen green peas
  • 1 cup fat-free ricotta cheese
  • 1/4 cup basil pesto
  • 2 Tbl. Parmesan cheese grated
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbl. fresh flat leaf parsley chopped


  • Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, reserve 1/4 cup of the cooking liquid.
  • Meanwhile, stir together ricotta, pesto, Parmesan, salt, and pepper in large bowl. Add pasta mixture, reserved pasta water, and parsley. Toss to coat.


7 WW PointsPlus and 253 calories per 1 cup serving. Add 1 cup halved cherry tomatoes or sauted zucchini to boost the volume without boosting the Points.

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