Servings: 2
Calories: 607kcal
Ingredients
- 0.35 pound pasta
- 2 tbsp olive oil extra virgin
- 14 sprigs asparagus
- 3/4 cup peas
- 1 clove garlic
- 3½ tbsp Parmesan
- ½ cup ricotta
- 1 unit lemon grated
- 2 tbsp basil shredded with your hands
- 2⅓ tsp 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 chopped garlic. Let it cook for a few minutes, being careful not to burn the garlic, 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 sauce. Put the ricotta, grated lemon zest, Parmesan and 2 tablespoons of the pasta cooking water in a cup. Mix it well but gently, in fact with ricotta you need to be gentle, 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 sauce. The pan is already hot and the heat will be enough for the ricotta sauce to coat the pasta well.
- Sprinkle with basil and serve. Add more basil and lemon zest. MANGIA! Enjoy!
Nutrition
Calories: 607kcal | Carbohydrates: 70g | Protein: 24g | Fat: 26g | Sodium: 200mg | Potassium: 403mg | Fiber: 5g | Sugar: 6g | Vitamin A: 811IU | Vitamin C: 23mg | Calcium: 266mg | Iron: 2mg
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