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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
Recipe type: Pasta
  • 8 oz. Pappardelle pasta
  • 2 cups frozen green peas
  • 1 cup fat-free ricotta cheese
  • ¼ cup basil pesto
  • 2 Tbl. Parmesan cheese, grated
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbl. fresh flat leaf parsley, chopped
  1. Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, reserve ¼ cup of the cooking liquid.
  2. 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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