Sugar snap pea and asparagus pasta

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PREP TIME

30 min

TOTAL TIME

30 min

Serves

4

Sugar snap pea and asparagus pasta

Photo, Roberto Caruso.


Ingredients

  • 400 g tagliatelle pasta
  • 200 g sugar snap peas , trimmed (about 2 cups)
  • 1 bunch asparagus , trimmed and cut into 1-in. pieces
  • 1/4 cup lemon juice
  • 3 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1 cup ricotta
  • 1 cup grated asiago
  • 1/4 cup chopped chives

Instructions

  • 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.

 

How to string and snap snow peas

Nutrition (per serving)

  • Calories
  • 703,
  • Protein
  • 30 g,
  • Carbohydrates
  • 84 g,
  • Fat
  • 27 g,
  • Fibre
  • 6 g,
  • Sodium
  • 620 mg.
  • Excellent source of
  • Folate