Smashed Pea and Ricotta Pappardelle

Ingredients:

• 12 oz pappardelle
• 1 1/2 c. frozen peas, thawed
• 1 tsp lemon zest
• 1/2 c. part-skim ricotta cheese
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1/4 c. chives, chopped

Directions:

1. Cook pasta per package directions. Reserve 1/2 cup cooking water; drain pasta and return to pot.
2. While pasta is cooking, pulse one cup thawed peas in a food processor until roughly chopped. Add zest and ricotta and pulse a few times to combine, then season with salt and pepper.
3. Toss pasta with ricotta mixture and remaining 1/2 cup peas, adding reserved pasta water if pasta seems dry. Sprinkle with chopped chives and serve.

Per serving: 430 calories, 6.5 g fat (2.5 g sat), 19 g protein, 100 mg sodium, 70 g carbs, 5 g fiber