Ricotta, Asparagus, and Pea Pasta – creamy ricotta sauce, farfalle pasta, and fresh summer asparagus and peas will make your weeknights so much better!
There’s no denying summer is here (insert all party/happy/excited emojis there ever are or will be), but that doesn’t mean I don’t crave pasta anymore.
Nope, my love for pasta runs so deep, that even though I crave juicy watermelon, soft, warm peaches, cold, creamy ice cream, I still need pasta.
It’s just a little more lightened up than a heavy comfort-your-soul kind of sauce –> insert in a ricotta sauce.
Whoa, yes. I mean, lightened up with a cheese sauce? I went there. I so went there and I’m not going back. Ricotta is so light and mild, and when it’s mixed in with a little pasta water it creates a silky sauce which sticks into every groove of this bowtie pasta, so every bite is full of cheesy-goodness.
You guys, I’m going to admit this only because I love y’all, and we all love food, and we all be vulnerable together, right? Typing out that paragraph right up there ^ I realized this kind of sounds like glorified macaroni and cheese. Which, ok, I guess it kind of is when you think of cheese sauce and noodles – but it’s SO MUCH MORE. And obviously this is no cheese sauce made from a mystery powder (although I’m not above that when it comes down if I’m continuing to be vulnerable and honest).
Plus – there are VEGETABLES! Let’s all be healthy, yes? If you didn’t notice how much I love ricotta and asparagus from the last quiche recipe I posted, maybe you’ll notice now. I mean you get it, don’t you? Plus add in fresh summer peas that pop with that perfect pea pop every time you bite into them — now that’s what I call the complete trio: ricotta, asparagus, and peas.
So cheers to another easy, quick, healthy meal full of real food that makes weeknights a breeze so you can get out and enjoy the weather.
Ricotta, Asparagus, and Pea Pasta
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 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 cup white wine or vegetable broth
- 1 bunch asparagus cut into bite-sized pieces
- 1 cup frozen peas
- 1/2 pound dried farfalle pasta
- 15 ounces ricotta
- 1/3 cup reserved pasta water
- Salt and pepper
- 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.