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Creamy Racchette Pasta with Asparagus and Peas

See full recipe on: Martha Stewart



Ingredients

1/4 cup pine nuts
Coarse salt and freshly ground pepper
1 pound racchette (racket-shaped) pasta
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
1 cup frozen peas, thawed
4 ounces creamy goat cheese, broken into pieces
1 tablespoon fresh lemon zest
2 tablespoons snipped fresh dill leaves

Nutrition 4 servings

Per Serving % Daily Value
Calories 603
Fat 13g 21%
Carbs 95g 31%
Protein 25g 51%
Fiber 8g 32%
Cholesterol 13mg 4%
Sodium 150mg 6%
     
Fat
Carbs
Protein

Preparation






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