Welcome spring with this delicate Ricotta Asparagus Pea Pasta. Creamy ricotta and parmesan, vibrant spring greens and tangy lemon zest coat every bite of this bow-tie pasta. This recipe is the perfect and uncomplicated weeknight dish to bring to the table and enjoy the warmer weather with your loved ones.
Why you will love this recipe
– Simplify your dinner prep with this recipe that’s ready in 30 minutes or less.
– This pasta dish made with fresh and seasonal ingredients.
– Kids will love it too…did I mention the creamy sauce?
– This Asparagus Pasta with ricotta, peas and lemon makes it a great vegetarian meal that will leave you completely satisfied!
– You can make your own variations…need help? Continue reading
Ricotta Asparagus Pea Pasta Recipe Ingredients
For this Asparagus Lemon Ricotta Pasta with peas recipe, you will need seasonal ingredients such as vegetables and a selection of cheeses that are not too sharp so as not to drown out the delicate taste of the vegetables. Choosing seasonal ingredients has always been the motto in my family and is the basis of a healthy Mediterranean lifestyle.
Pasta: I recommend using a short pasta shape, as it holds better the sauce. The best shape for this recipe is “bow-tie pasta,” whose shape is reminiscent of spring. Another shape that is harder to find is “campanelle”, which in Italian means bells and is the name of a spring flower.
Pasta cooking water: This is the TIP to remember: a little pasta cooking water, when combined with the ricotta and cheese, will make an incredibly silky sauce.
Ricotta cheese: Use a good quality ricotta, possibly full fat as it will give a better and creamier sauce.
Parmesan: always! It adds a kick of saltiness to the dish and complements the delicate combination of all the ingredients, but without overpowering them.
Lemon zest: it brings a fresh taste. If possible, choose organic lemons whose peel is not treated with harmful chemicals.
Asparagus: it’s not spring without asparagus! Make sure you buy bright green asparagus with firm tips. To prepare them, just bend them firmly 2 inches above the base, they will break off at the right place. In addition asparagus ricotta is a great combination.
Peas: I love peas in their pods, maybe because you can use their pods for a vegetable stock or maybe just because they taste really good. For this recipe, I used frozen peas. Don’t use canned peas or the pasta will be mushy.
Garlic and basil: A few cloves enhance the flavor of this dish, and the basil adds freshness.
EVOO: A good quality extra virgin olive oil makes the sauce perfect, its aromatic, fruity flavor complements well the delicate combination of all the ingredients.
EXTRA TIP: I won’t add butter or heavy cream…maybe because I’m Italian and I don’t think this recipe needs it at all as it tastes light, airy and delicious as is.
How to make Ricotta Asparagus Pea Pasta
Bring a large pot of water to a boil. In the meantime, clean the asparagus and cut them into pieces. Put the EVOO in a pan, and when the oil shimmers, add the chopped garlic. Let it cook for a few minutes, being careful not to burn the garlic, then add the peas. Let them cook on low heat for 5-10 minutes until they are soft.
Meanwhile, the water must have reached its boiling point, add 2 teaspoons of kosher salt. Gently dip the asparagus in with a spatula and cook for 4 minutes. Remove it with a spatula and place it in a bowl of cold water and ice. This will help the asparagus retain the bright color.
Add the pasta to the boiling water and prepare the sauce. Put the ricotta, grated lemon zest, Parmesan and 2 tablespoons of the pasta cooking water in a cup. Mix it well but gently, in fact with ricotta you need to be gentle, otherwise it will be too liquid.
Once the pasta is al dente, put it in a colander and add it to the pot where you cook the peas. Add the asparagus and mix. Turn off the heat and add the sauce.
The pan is already hot and the heat will be enough for the ricotta sauce to coat the pasta well. Sprinkle with basil and serve. Add more basil and lemon zest. Serve it and enjoy it!
Ricotta Asparagus Pea Pasta Recipe Variations
Ricotta Pasta Recipes are very popular in Italy, especially in the spring as the creamy ricotta pair well the delicate taste of asparagus and peas. You can easily make your own variations, here are some recommendations for you:
Consider adding spinach or swapping some of the other vegetables with it. I recommend fresh spinach, which just wilts as soon as it comes in contact with the pasta.
Need some meat? Some prosciutto is the perfect kind of meat, as it has a delicate flavor compared to bacon or crudo. I recommend using sliced ham, about ½ cup for 2 people. Another recommendation is a ricotta pea pasta with bacon. omitting the asparagus and lemon.
You fancy a vegan meal? Then opt for a Lemon Asparagus Pasta.
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Storage suggestions
I recommend eating this Spring asparagus pasta with ricotta and peas immediately. Do not freeze it or reheat it or the sauce will lose its creaminess.
Ingredients
- 0.35 pound pasta
- 2 tbsp olive oil extra virgin
- 14 sprigs asparagus
- 3/4 cup peas
- 1 clove garlic
- 3½ tbsp Parmesan
- ½ cup ricotta
- 1 unit lemon grated
- 2 tbsp basil shredded with your hands
- 2⅓ tsp salt kosher
Instructions
- Bring a pot of water to a boil. In the meantime, clean the asparagus and cut them into pieces.
- Put the EVOO in a pan, and when the oil shimmers, add the chopped garlic. Let it cook for a few minutes, being careful not to burn the garlic, then add the peas and ½ tsp of salt. Let them cook on low heat for 5-10 minutes until they are soft.
- Meanwhile, the water must have reached its boiling point, add 2 teaspoons of kosher salt. Gently dip the asparagus in with a spatula and cook for 4 minutes. Remove it with a spatula and place it in a bowl of cold water and ice.
- Add the pasta to the boiling water and prepare the sauce. Put the ricotta, grated lemon zest, Parmesan and 2 tablespoons of the pasta cooking water in a cup. Mix it well but gently, in fact with ricotta you need to be gentle, otherwise it will be too liquid.
- Once the pasta is ready, put it in a colander and add it to the pot where you cook the peas. Add the asparagus and mix.
- Turn off the heat and add the sauce. The pan is already hot and the heat will be enough for the ricotta sauce to coat the pasta well.
- Sprinkle with basil and serve. Add more basil and lemon zest. MANGIA! Enjoy!
Nutrition
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Squisita!!!