Ricotta, Asparagus, and Pea Pasta –Â 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.Â
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.
Get the Recipe Ricotta, Asparagus, and Pea Pasta
Ingredients
- 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
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.
Besides the lemon zest, your addition of nutmeg is great. I find it so under used and usually found in sweets only. Nice and beautiful photos.
Thanks so much, Kevin! I love nutmeg and ricotta together!
How would this Pasta dish be served cold?
Great question, Allan! I haven’t tried it – I’m not sure how the ricotta would hold up; it might not remain as smooth and silky. If that texture wouldn’t bother you and you try it out, let me know how it is!
Your photos look great good job! I always tend to do the same thing with asparagus, but this is a recipe I will definitely be trying, the flavours sound incredible
Thanks, Robbie! Enjoy!
We made this for dinner the other night, and WOW the sauce is fantastic! The flavor was reminiscent of an alfredo but instead of leaving you feeling heavy this was light and delightfully easy (and fun) to make! We’ll be adding this to our rotation! Another note, we didn’t have these veggies on hand but substituted with what we had in our pantry and it was still delicious! Thanks for the great recipe!
I am so glad you loved it! And YES for substituting what you have on hand – my favorite way to use up ingredients!