Ricotta spaetzle with lemon-pea pesto from Vegetarian Heartland: Recipes for Life's Adventures (page 43) by Shelly Westerhausen (Worcel)

  • asparagus
  • Parmesan cheese
  • ricotta cheese
  • lemons
  • peas
  • pecans
  • black peppercorns
  • all-purpose flour
  • EYB Comments

    Can substitute whole-wheat flour for all-purpose flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole-wheat flour for all-purpose flour.

  • VineTomato on November 07, 2017

    There is an inconsistency between the list of ingredients (600g ricotta) and the instructions which say add half the ricotta to the spaetzle mix (120g) and then the other half in the serving bowls (120g). I googled another recipe and decided to go with the full 600g which I think is correct. The sauce was absolutely delicious - pea pesto - this is going on regular rotation in my house with pasta! But not a 5 star recipe as the spaetzle were not great, I went the whole-wheat route and we really did not enjoy the grainy texture or look of them. The pea pesto - let me say again is divine, but two cloves of raw garlic was very strong. Add ricotta to the serving bowl is a nice idea it worked well.

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