Try this Sweet Pea and Potato Pasta recipe, or contribute your own.
Suggest a better descriptionCook the pasta according to the package directions. Drain the pasta, return it to the pan, and toss with 4 tbsps of the oil. While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tbsp salt and cook until tender, about 12 minutes. Shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Drain the vegetables and transfer to the pot with the pasta. Stir in the scallions, ¾ cup Parmesan, the remaining oil, ¾ tsp salt, and ½ tsp pepper. Divide among individual bowls and top with the remaining Parmesan.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 547 | ||
Calories from Fat: 207 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 76.2mg | 3 % | |
Potassium 555mg | 15 % | |
Total Carbohydrate 79.1g | 23 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 67.9g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 547
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