Lemon Spring Vegetable Pasta

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

Ingredients:

• 1 (1-pound) package DeLallo Orecchiette
• 1/2 pound asparagus, peeled, trimmed and cut into 1-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

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 simmering pot of water for 3 minutes.  Drain and add to the pasta. Toss with the lemon juice, zest, olive oil, ricotta, salt and pepper. Mix well.

Serve with grated Parmesan cheese.  

Serves 4 Send to friend Printer-friendly version