Get the Recipe Ricotta, Asparagus, and Pea Pasta

Name: Get the Recipe Ricotta, Asparagus, and Pea Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 4 -6 servings
Ingredients: 2 Tablespoons butter; 1 Tablespoon olive oil; 1/2 /2 yellow onion; 3-4 garlic cloves; dash of red pepper flakes; Dash of nutmeg; 1 lemon; 1/2 /2 cup white wine; 1 bunch asparagus; 1 cup frozen peas; 1/2 /2 pound dried farfalle pasta; 15 ounces ricotta; 1/3 /3 cup reserved pasta water; salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 -6 servings
Course
Dinner

Get the Recipe Ricotta, Asparagus, and Pea Pasta

Uri Fleming

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Ricotta, Asparagus, and Pea Pasta - creamy ricotta sauce, farfalle pasta, and fresh summer asparagus and peas will make your weeknights so much better!

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Ingredients

Servings

2 Tablespoons butter
1 Tablespoon olive oil
1/2 /2 yellow onion approx 1/2-3/4 cup, diced
3-4 garlic cloves chopped
dash of red pepper flakes
Dash of nutmeg
1 lemon zest and juice
1/2 /2 cup white wine or vegetable broth
1 bunch asparagus cut into bite-sized pieces
1 cup frozen peas
1/2 /2 pound dried farfalle pasta
15 ounces ricotta
1/3 /3 cup reserved pasta water
salt and pepper

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Instructions

Begin boiling a large stock pot of salted water.
In a saute pan over medium heat, heat butter and olive oil. Add diced onion and saute for 2-3 minutes. Add garlic, red pepper flakes, nutmeg, salt, and pepper. Add lemon zest and juice. Add white wine slowly while deglazing pan. Let simmer for 1-2 minutes. Add asparagus and cook for 5-6 minutes.
Meanwhile, water should be boiling; add pasta to boiling water, stirring occasionally and cooking according to package directions.
Add frozen peas to saute pan with asparagus.
In a medium sized bowl, whisk together ricotta and 1/3 cup reserved pasta water.
Drain pasta, add ricotta mixture, and vegetable mixture. Stir to coat. Serve with parmesan to top.