Updated Feb 22, 2016Chatelaine
- COOK pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 8 to 10 min. Add peas and asparagus during the last 2 min of cooking. Reserve 1/4 cup of pasta water.
- WHISK lemon juice with oil, lemon zest, Dijon and salt in a small bowl. Season with fresh pepper.
- DRAIN pasta and vegetables, then return to pot. Stir in lemon sauce, ricotta, reserved pasta water, asiago and chives.
NutritionCalories 703, Protein 30 g, Carbohydrates 84 g, Fat 27 g, Fibre 6 g, Sodium 620 mg. Excellent source of Folate
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