Linguine and Peas with Ricotta Pesto

Serves 6

Points plus: 1c = 7


8 oz. spinach linguine or fettuccine

2 cups frozen green peas *

1 cup fat-free ricotta *

1/4 c prepared basil pesto

 2 Tblsp grated Parmesan cheese

1/4 tsp salt

1/4 tsp black pepper

2 Tblsp chopped flat-leaf parsley




1) cook pasta according to package drictions, adding peas during last 2 minutes of cooking.  Drain reserving 1/4 c of the cooking water


2) Meanwhile, stir together ricotta, pesto, Parmesan, salt and pepper in large bowl.  Add pasta mixture, reserved pasta water, and parsley; toss to coat.


* Power Foods