Description
A quick and delightful one-pot pasta dish packed with the fresh flavors of lemon, creamy ricotta, tender asparagus, and sweet peas.
Ingredients
Scale
For the Crust:
- 12 oz. pasta of choice
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup peas, fresh or frozen
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
1. Prepare the Crust:
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In the same pot, heat olive oil over medium heat. Add the garlic and asparagus, and sauté until asparagus is bright green and tender-crisp.
- Add the cooked pasta back to the pot along with the peas, ricotta, lemon zest, and juice. Mix well, adding reserved pasta water as needed to create a creamy consistency. Season with salt and pepper.
- Serve immediately, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.