Pasta with Sugar Snap Peas and Ricotta Cheese
from Trobinson's Recipes
Ingredients
4 ounces uncooked trottole pasta
4 ounces sugar snap peas (1 1/4 cups)
1/2 cup part-skim ricotta cheese
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions
Cook pasta according to package directions, omitting salt and fat; add sugar snap peas during last 3 minutes of cooking time. Drain. Combine pasta mixture, ricotta cheese, chives, salt, and pepper.
