Go Back
–+ servings
Bowls of pea pesto pasta with Parmesan and more pea pesto

Ricotta Asparagus Pea Pasta with Peas Pesto

A variation on my Ricotta Asparagus Pea Pasta recipe where I made a delicate a delicate pea pesto with the same ingredients. The whole-wheat bow-tie make this meal hearty and filling.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Pasta
Cuisine: Italian
Diet: Vegetarian
Keyword: Asparagus, Basil, Bow-tie Pasta, Fresh Ricotta, Italian Pasta Recipe, Parmesan, Pasta, Peas, Pesto, Spring Onions
Difficulty: Beginner
Servings: 4
Calories: 645kcal

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
US Customary - Metric

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

Calories: 645kcal | Carbohydrates: 65g | Protein: 21g | Fat: 34g | Sodium: 3722mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 822IU | Vitamin C: 14mg | Calcium: 252mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!