Monday was officially the first day of Spring, and what better way to celebrate than with a heaping platter of pasta, tousled with Spring veggies?!
This recipe combines some of my favorite Spring things -- asparagus and fresh peas -- with a lemon-ricotta sauce and noodles. It’s comforting without being heavy, and has all light and bright flavors that make a good Spring dish Spring-y.
It’s also happens to be one of the prettiest dishes that has graced our dining table. Twirl a fork into this recipe before asparagus becomes impossibly expensive again. Summer is on it's way.
- 7 oz (200g) whole wheat/ brown rice spaghetti
- 1 cup fresh English peas
- 2 cups fresh asparagus
- ½ cup whole milk ricotta
- 1 avocado
- 1 lemon, juiced
- ¼ tsp lemon zest
- ½ cup vegetable broth
- Salt and pepper
- 2 tsp extra virgin olive oil
- 2 garlic cloves
- Fresh mint
- Parmesan cheese
- Cook the pasta according to the directions on the packet.
- Remove the peas from their shells, as needed. Trim the asparagus, and chop the spears into 2 inch (5cm) pieces. Set the peas and asparagus aside.
- Peel the avocado and remove the seed. Add the avocado and the ricotta to the blender container.
- Zest and juice the lemon. Add both the lemon zest and the juice to the blender.
- Add half the vegetable stock to the blender container, and blend the ricotta, avocado, lemon juice, lemon zest and vegetable stock until smooth. Season the lemon-ricotta mixture with salt and pepper.
- Crush the garlic, and add the garlic and olive oil to a large non-stick pan.
- Place the pan on the stove, and brown the garlic over medium heat.
- Add the peas and asparagus to the pan, and sauté for 2-3 minutes until tender.
- Add the cooked spaghetti and lemon-ricotta sauce to the pan. Cook to heat through. Pour the remaining vegetable stock into the pan to thin-out the sauce, as needed.
- Plate the pasta and serve immediately. Top each dish with finely chopped fresh mint, and grated parmesan cheese.