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Unexpected Pasta Shells with Spring Veggies

Unexpected Pasta Shells with Spring Veggies

½ lb. fresh asparagus, trim and cut off ends
1 (8-oz.) pkg. sugar snap peas, cut in half
1 c. ricotta cheese
2 T. fresh lemon juice
2 T. lemon zest, divided
¼ c. plus ¼ t. kosher salt, divided
½ lb. large pasta shells, your choice
1 T. olive oil
6 radishes, thinly sliced
1 T. fresh mint, chopped

  1. Stir together ricotta, lemon juice, 1 T. zest, and ¼ t. salt in a bowl.
  2. Bring 4 qt. of water to boil over high heat and add ¼ c. salt and boil.
  3. Add past and stir occasionally until al dente.
  4. Add asparagus and peas and cook for 2-3 minutes or until tender.
  5. Drain pasta mixture, saving ¼ c. of pasta water.
  6. Return pasta mixture to pot.
  7. Stir in olive oil, radishes and reserved pasta water.
  8. Spread half of ricotta mixture in serving dish.
  9. Top with pasta mixture.
  10. Dollop with remaining ricotta mixture.
  11. Sprinkle with mint and remaining zest.
  12. Taste for seasoning if needed.
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