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More-Peas-if-You-Please Penne

By: Every Day with Rachael Ray  
"Cooking with your kids is fun and healthy with this super dish!"

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Original Recipe Yield 4 servings
 

Ingredients

  • Salt
  • 1 pound penne pasta with ridges
  • 3 cups frozen green peas
  • 1/2 cup chicken or vegetable broth
  • 2 cups ricotta cheese
  • 3 tablespoons butter, cut into small pieces
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 cup fresh basil leaves, sliced
  • 1 pinch Freshly ground pepper

Directions

  1. Ask a GH (Grown-Up Helper) to bring a large pot of water to a boil. Salt it, add the pasta and cook until al dente. Have your GH set aside a ladle of pasta cooking water and drain the pasta.
  2. While the pasta is cooking, put the peas and broth in a small saucepan. Have your GH simmer the peas in the broth for 5 minutes.
  3. In a large serving bowl, mash half the peas and broth with the ricotta cheese. Toss with the pasta, butter and half the Parmigiano-Reggiano cheese. Add the reserved pasta cooking water to moisten if needed. Stir in the remaining whole peas and the basil; season with salt and pepper. Top with the remaining Parmigiano-Reggiano cheese.

Footnotes

  • From Every Day with Rachael Ray, March 2007.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 855 | Total Fat: 28.5g | Cholesterol: 81mg

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