Print
Ricotta, Asparagus, and Pea Pasta // Fork in the Kitchen

Ricotta, Asparagus, and Pea Pasta


  • Author: Fork in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Description

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


Scale

Ingredients

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1/2 yellow onion (approx 1/2-3/4 cup), diced
  • 34 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

  1. Begin boiling a large stock pot of salted water.
  2. 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.
  3. Meanwhile, water should be boiling; add pasta to boiling water, stirring occasionally and cooking according to package directions.
  4. Add frozen peas to saute pan with asparagus.
  5. In a medium sized bowl, whisk together ricotta and 1/3 cup reserved pasta water.
  6. Drain pasta, add ricotta mixture, and vegetable mixture. Stir to coat. Serve with parmesan to top.

  • Category: Dinner
Recipe Card powered by