Spaghetti With Ricotta and Pea Pesto

Spaghetti With Ricotta and Pea Pesto Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates


  • 1/2 pound spaghetti
  • 1 cup frozen peas, thawed
  • 1/4 cup pine nuts
  • 1/4 cup grated Grana Padano cheese
  • 1 teaspoon fresh lemon juice
  • 1 large garlic clove
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1/2 cup part-skim ricotta
  • Fresh mint leaves, torn
  • 5 teaspoons toasted pine nuts


Cook spaghetti according to package directions until al dente. Meanwhile, in a food processor, combine peas, 1/4 cup pine nuts, Grana Padano cheese, lemon juice, garlic clove, salt, and pepper until chunky. With processor running, add olive oil in a slow stream until smooth. Reserve. Drain spaghetti, but do not rinse. Toss pasta with reserved pesto. Divide pasta among 4 bowls and top each with 2 tablespoons part-skim ricotta, some torn fresh mint leaves, and 1 1/4 teaspoons toasted pine nuts.

  • Yield: Makes 4 servings (serving size: 1 cup pasta and 2 tablespoons ricotta)

Nutritional Information

Calories per serving: 511
Fat per serving: 27g
Saturated fat per serving: 5.1g
Monounsaturated fat per serving: 13.4g
Polyunsaturated fat per serving: 6.1g
Protein per serving: 17g
Carbohydrate per serving: 51g
Fiber per serving: 5g
Cholesterol per serving: 14mg
Iron per serving: 3mg
Sodium per serving: 445mg
Calcium per serving: 164mg

Good to Know

Joe Bastianich is a restaurateur, winemaker, author, and judge on Fox’s MasterChef.