Our Crazy Life

Raising three kids just one day at a time

Linguine and Peas with Ricotta Pesto June 3, 2011

8 oz spinach linguine or fettuccine
2 cups frozen green peas
1 cup fat free ricotta
1/2 cup prepared basil pesto
2 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
2 tbsp fresh flat leaf parsley, chopped

1. Cook pasta according to package instructions, adding the peas during the last 2 minutes of cooking.  Drain, reserving 1/4 cup of the cooking water.
2. Stir together the ricotta, pesto, parmesan, salt and pepper in a large bowl. 
3. Add pasta mixture, reserved water and parsley.  Toss to coat.

Weight Watchers Details:
Points Plus Value – 7
Servings – 6


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