This recipe is a variation of the Ricotta Asparagus Pea Pasta. The idea came from the guess of my IG followers who initially thought I had made an Asparagus Pasta with Ricotta Pea Pesto. So here I am with the recipe!
The pesto is made with ricotta, parmesan, cashew, basil and peas, which makes for a fresh and creamy dressing that perfectly coats the whole wheat bow-tie pasta. This pea pesto pasta recipe is delicious and perfect for spring. Plus, cashews and peas are an added source of vegan protein that will keep you fuller longer.
Why you will love this recipe
– A variation on the classic pesto, this pea pesto is a delicious springtime spread.
– Bring fresh ingredients to your seasonal table.
– It’s a great vegetarian dish or a great meatless option for those days when you don’t want to eat meat.
– You can make your own variations…need help? Continue reading.
– It’s a filling and wholesome recipe.
Asparagus Pasta with Ricotta Peas Pesto Ingredients
For this recipe you will need:
Pasta: I recommend using short shape pasta as they hold the sauce better. The best shape for this recipe is “bow-tie” pasta, the shape of which is reminiscent of spring. I chose whole wheat to make something healthier.
Ricotta Cheese: If you have time, you can try making your own ricotta, otherwise use a good quality ricotta and go for full fat as it will give a better and creamier sauce.
Parmesan: always! It adds a kick of saltiness to the dish and is a basic ingredient for making the pesto.
Asparagus: it’s not spring without asparagus! Make sure you buy bright green asparagus with firm tips. To prepare them, simply bend them tightly 2 inches above the base and they will break off in the right place.
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.
Basil: basil adds freshness and it is the essential ingredient to make pesto.
EVOO: A good extra virgin olive oil makes the sauce perfect, its aromatic, fruity flavor complements well the delicate combination of all the ingredients. I don’t add butter or cream… maybe because I’m Italian and I don’t think this recipe needs it at all since it tastes so light, airy and delicious.
How to make Asparagus Pasta with Ricotta Peas Pesto
Bring a pot of water to a boil. In the meantime, clean the asparagus and cut it into pieces.
Put the EVOO in a pan and when the oil shimmers, add the white part of the spring onions. Let them cook for a few minutes, making sure they don’t burn, then add the peas and ½ teaspoon of salt. Let them cook on low heat for 5-10 minutes until they are soft.
In the meantime, 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 with a spatula and place in a bowl of cold water and ice. This will help the asparagus retain its bright color.
Add the pasta to the boiling water and prepare the pesto sauce. Place Add Parmesan and 2 tablespoons of the pasta cooking water in a blender. Remove 1/3 cup of the peas and add them to the blender. Add the cashews, EVOO, and basil. Blend until everything is combined. Carefully add the ricotta without blending it or it will be too runny.
Once the pasta is done, put it in a colander and add it to the pot you are cooking the peas in. Add the asparagus and mix. Turn off the heat and add the pesto sauce. The pan is already hot and the heat will be enough for the pesto to coat the pasta well.
Sprinkle with basil and serve. Add more basil and some edible flowers. MANGIA! Bon appetit!
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Asparagus Pasta with Ricotta Peas Pesto Variations
You can easily make your own variations, here are some recommendations for you:
Consider adding spinach or swapping out some of the other vegetables with it. I recommend fresh spinach, which just wilts as soon as it comes in contact with the pasta.
You can simply make a Ricotta Pea Asparagus Pasta, in which case omit the pesto.
You can use a classic pesto, for a stronger and more herbaceous flavor.
Do you have pea pesto leftover? Lucky you! Use it over some crostini and serve it as a nibble with a glass of wine!
Serving suggestions
This recipe is a perfect weeknight dinner. You can serve the dish with a small green salad or some roasted asparagus.
Storage suggestions
You can store the pesto in the refrigerator for 3 days in a jar or an airtight container. Unlike the classic pesto which is made with Parmesan only, ricotta is a fresh cheese and I highly recommend consuming it quickly.
Ingredients
- 2/3 pound pasta whole wheat
- 1 tbsp olive oil extra virgin
- 20 sprigs asparagus
- 1/2 cup peas
- 1 unit spring onions
FOR THE PESTO
- 1/3 cup peas
- 1 sprig onions
- ½ cup Parmesan
- ½ cup ricotta
- 1 cup basil shredded with your hands
- 1/4 cup cashew
- 1/3 cup olive oil extra virgin
- 2 tbsp 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 white part of the spring onions. Let it cook for a few minutes, being careful not to burn it, 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 pesto sauce. Add Parmesan and 2 tablespoons of the pasta cooking water to a blender. Remove 1/3 cup of peas and add it to the blender. Add the cashews, the EVOO and the basil. Blend it until combined. Add gently the ricotta, without blending it, 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 pesto sauce. Mix it well.
- Sprinkle with basil and serve. Add few edible flowers. MANGIA! Enjoy!
Nutrition
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