Ricotta, Asparagus, and Pea Pasta
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Servings
4 -6 servings
-
Course
Dinner
Ricotta, Asparagus, and Pea Pasta
Report
Ricotta, Asparagus, and Pea Pasta - creamy ricotta sauce, farfalle pasta, and fresh summer asparagus and peas will make your weeknights so much better!
Share:
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 /2 yellow onion approx 1/2-3/4 cup, diced
- 3-4 garlic chopped, cloves
- red pepper flakes dash
- nutmeg dash
- 1 lemon zest and juice
- 1/2 /2 cup white wine or vegetable broth
- 1 asparagus cut into bite-sized pieces, bunch
- 1 cup peas frozen
- 1/2 /2 pound farfalle pasta dried
- 15 ounces ricotta cheese
- 1/3 /3 cup water reserved pasta water
- salt
- black pepper
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.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
