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Fresh Spring Veggies with Pasta Shells

Fresh Spring Veggies with Pasta Shells

½ lb. fresh asparagus, cut into 1” pieces (discard tough ends)
1 (8-oz.) package fresh sugar snap peas, cut in half
1 c. ricotta cheese
2 T. fresh lemon juice
1 T. lemon zest, divided
¼ c. kosher salt
Black pepper
½ lb. large pasta shells
Olive oil
4 radishes, thinly sliced
Freshly chopped mint, garnish

  1. Stir together ricotta, lemon juice, 1 t. zest, kosher salt and black pepper in a bowl.
  2. Bring 4 qts. Water to boil and add ¼ c. kosher salt.
  3. Add pasta, boil, stir occasionally until al dente.
  4. Add asparagus and peas and cook 2-3 minutes longer or until tender.
  5. Drain the mixture, saving ¼ c. of pasta water.
  6. Return pasta to pot.
  7. Drizzle in olive oil to help coat pasta, radishes and pasta water.
  8. Taste for seasoning.
  9. Spread half of ricotta mixture in serving dish, top with pasta mixture, dollop with remaining ricotta mixture.
  10. Sprinkle with mint and remaining zest.
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