Serves 4 (this is a Rachel Ray recipe, and her serving sizes are enormous! I halved this recipe and we still had leftovers! The ingredients listed below are the halved amounts.)
8 ounces pappardelle, tagiatelle, fettuccine, or linguine (I used linguine)
8 ounces frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
1. Cook the pasta according to the package directions. Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup ricotta, season with the salt and pepper, and pulse to combine. Drain the pasta, RESERVING 1/3 cup of the pasta water. Return the pasta to the pot.
2. Add the pea puree and reserved pasta water and toss. Dived the pasta among individual bowls. Top with remaining ricotta, a sprinkle of chives and a drizzle of oil.
Served with spinach salad (mandarin oranges for the boys)
Results: Doesn't sound that great, does it? Yeah, well check this out:
That's right. Steven ate it. Steven loved it. Steven ate almost every bite on his plate! Henry ate it too. Chris and I didn't think it was that great, but it wasn't horrible. I will definitely be making this one again!
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Hi Michelle, I just stumbled upon your blog and am definitely going to give this one a try. I also have a picky eater (but mine is 7 unfortunately so we may be too late). Most of the time he eats what we eat...as long as its served completely plain without ANY sauces, toppings, etc! His main issue is trying the food. Once he tries it he realizes its not so bad, sometimes he even loves it. But getting him to try it requires divine intervention! Good luck to you with your efforts!!
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