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Pasta with Mint Pesto, Peas and Ricotta Salata
THE KITCHN7Ingredients
30Minutes
460Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 lb. dry pasta
- 2 cups peas (fresh or frozen, defrosted)
- 4 garlic cloves (chopped)
- 1/2 cup olive oil (divided)
- 1/3 cup fresh mint leaves (packed, plus nice mint tops reserved for garnish)
- 1/4 lb. ricotta salata (shaved into shards)
- freshly ground pepper (to taste)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium25mg1% |
| Potassium310mg9% |
| Protein12g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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