Lemony Mac & Peas

A quick ricotta-pesto sauce makes this pasta bake extra creamy.

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3.5 by 2 people

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  • Makes: 6 servings
  • Makes: 6 cups
  • Hands On: 25 mins
  • Total Time: 45 mins

Lemony Mac & Peas

Directions

  1. Preheat oven to 425 degrees F. Grease a 2-quart square baking dish; set aside. In a medium saucepan, cook 1 cup of the peas in enough boiling salted water to cover for 6 minutes or until peas are bright green and tender. Drain and run under cold water to cool. Drain well.
  2. Cook pasta according to package directions, adding remaining peas the last 4 minutes; drain, return to pot, and set aside. Meanwhile, in a food processor combine the cooked peas, ricotta, milk, pesto, and lemon zest. Cover and process until smooth.
  3. Add ricotta mixture to the cooked pasta mixture along with ham. Transfer to prepared baking dish. Top with cheese. Bake, uncovered, about 20 minutes or until golden brown and bubbly.
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Nutrition Facts (Lemony Mac & Peas)

  • Per serving:
  • 388 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 47 mg chol. ,
  • 514 mg sodium ,
  • 41 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 22 g pro.
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Reviews (1)

2 Ratings
937 Days Ago
a very good spring time casserole, I used frozen peas and they worked fine, don't skimp on the lemon zest, skip the ham and it becomes a great vegetarian casserole.

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