Easter Penne Pasta with Asparagus and Peas
PREP TIME
5 minutes
COOK TIME
20 minutes
Ingredients
1 (1-pound) package Penne Rigate
1/2 cup fresh or frozen organic peas
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup extra virgin olive oil
1/4 cup finely diced Peri & Sons red onion
1 tablespoon fresh lemon zest
2 teaspoons dried tarragon
6 ounces ricotta or goat cheese
2 tablespoons fresh lemon juice
Coarse sea salt
Freshly ground pepper
1/2 cup fresh or frozen organic peas
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup extra virgin olive oil
1/4 cup finely diced Peri & Sons red onion
1 tablespoon fresh lemon zest
2 teaspoons dried tarragon
6 ounces ricotta or goat cheese
2 tablespoons fresh lemon juice
Coarse sea salt
Freshly ground pepper
Directions
Bring a large pot of salted water to a boil. Cook pasta for al dente texture, according to package instructions. About 3 minutes before it is done, add asparagus and peas. Drain pasta, asparagus and peas. Reserve 1 cup of pasta water for finishing.
In a large bowl, combine olive oil, lemon juice, tarragon, diced red onion and ricotta or goat cheese. Add hot pasta mixture to the bowl. Toss until thoroughly combined, adding 1 cup of pasta water to smooth sauce. Season with salt and pepper to taste.
In a large bowl, combine olive oil, lemon juice, tarragon, diced red onion and ricotta or goat cheese. Add hot pasta mixture to the bowl. Toss until thoroughly combined, adding 1 cup of pasta water to smooth sauce. Season with salt and pepper to taste.
Looking for inspiration? Try these recipes:
Spinach and Cheese Strata
Panini with Brie, Cranberry Sauce and Caramelized Onions
Zucchini Onion Dip
