Lemon Spring Vegetable Pasta

For your Shopping Cart:

Sweet sugar snap peas and tender greeb asparagus are tossed in a lemony olive oil sauce and fresh ricotta.  This dish can be eaten hot or even made for picnic pasta salad served cold.

Ingredients:

1 lb DeLallo Orecchiette Pasta

1/2 lb asparagus, peeled, trimmed and cut into one-inch pieces

1/4 pound sugar snap peas, trimmed

1/4 cup lemon juice

1 Tablespoon finely grated lemon zest

1/4 cup DeLallo Organic Extra Virgin olive oil

1 1/2 cups DeLallo Whole Milk Ricotta

salt and pepper

DeLallo Grated Parmesan Cheese to serve

Directions:

Bring a large pot of water to a boil, add salt and then the pasta.  Cook until al dente. Drain and set aside in a serving bowl.

Meanwhile, cook the asparagus and peas in a low simmering pot of water for 3 minutes.  Drain and add to the pasta.  Add the lemon juice, zest, olive oil, ricotta, salt and pepper and toss well to combine.  Serve with grated parmesan cheese.  

Serves 4Send to friendPrinter-friendly version