Pasta with Smashed Peas

Serves 4

1 pound pappardelle, tagliatelle, fettuccine, or linguine
1 16-ounce package frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
Directions
1.Cook the pasta according to the package directions.
2.Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup of the ricotta, season with the salt and pepper, and pulse to combine.
3.Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss.
4.Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.
from RealSimple

Good with lemon juice in peas too.