SPRING GREENS
ASPARAGUS
and RICOTTA PASTA
From Foodiecrush, Serves 4
INGREDIENTS
DIRECTIONS
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1. Bring a large saucepan of
salted water to a boil and cook
pasta to package directions
until al dente. Drain and return
to warm pan. Add asparagus,
peas, spinach and mint.
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pound spinach farfalle
or penne pasta
pound asparagus spears,
½
blanched and cut into 1-inch pieces
1 cup peas, blanched or thawed
cups fresh spinach leaves,
2
blanched and drained of all water
1 cup ricotta fresca
cup parmesan cheese, grated
½
tablespoons fruity olive oil
4
juice of one lemon
1 tablespoon lemon zest
cup mint leaves, shredded
½
cup sliced almonds, toasted
½
k osher salt and freshly
cracked pepper
2. In a small bowl mix olive
oil, lemon juice and lemon
zest until well blended. Add
to pasta and vegetables and
combine. Garnish with ricotta
fresca, parmesan and almonds
and top with kosher salt and
cracked pepper.