Page 40 - JG Performance March 20 Recipe Book

Smashed Pea and Ricotta Pappardelle
INGREDIENTS
340 milligrams pappardelle 225 grams frozen peas, thawed 1 teaspoon lemon zest
115 grams ricotta cheese
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup chives, chopped
SERVES: 4
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Cook the pasta according to the package instructions. Reserve 120 millilitres of the cooking water, then drain the pasta and it return to the pan.
While the pasta is cooking, pulse one cup thawed peas in a food processor until roughly chopped, add the zest and ricotta and pulse a couple times to combine, then season with salt and pepper.
Toss pasta with the cheese mixture and remaining 1⁄2 cup peas, adding reserved pasta water if pasta appears a little dry.
Sprinkle with chopped chives and serve.
MACROS PER PORTION
CALORIES 430 CARBS 70 FIBRE 5
PROTEIN FATS
19 6.5
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