Lemon Spring Vegetable Pasta

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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 4 Send to friend Printer-friendly version