Saffron Fettuccine with Mashed Peas

1 – 12 oz. package saffron fettuccine
1 – 16 oz. package frozen peas, thawed
3/4 cup low fat ricotta cheese
1 1/4 teaspoons sea salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Cook fettuccine in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 8-10 minutes, until tender. Drain.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ricotta, salt, and pepper and pulse to combine.

Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas and reserved pasta water, chives and olive oil and toss.

Serve with freshly shredded Romano cheese. Enjoy!


Serves 4.