Sugar Snap Pea And Asparagus Pasta
6
- Prep Time30 min
- Total Time30 min
- Makes4 servings
(Photo: Roberto Caruso)
Get a fresh, fast dinner on the table.
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.
Nutrition (per serving)
Calories 703, Protein 30g, Carbohydrates 84g, Fat 27g, Fibre 6g, Sodium 620mg.
Excellent source of Folate.
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