Linguini with asparagus, peas and ricotta
1 pinch, for cooking pasta (or to taste)
6 oz, or spaghetti
1 pound(s), ends trimmed, sliced diagonally into 1-in pieces
Frozen green peas
Part-skim ricotta cheese
Grated Parmesan cheese
10 tsp(s), high-quality for best flavour, divided
Extra virgin olive oil
1 tsp(s), or more to taste
⅛ tsp(s), freshly ground (or more to taste)
Fresh mint leaves
¼ cup(s), chopped or basil
- Bring a large pot of salted water to a boil; add pasta and cook until almost al dente, about 5 minutes. Add asparagus and peas and return to a boil; cook until pasta and vegetables are tender, about 4 minutes more. Drain pasta and vegetables, reserving 1 cup of cooking liquid; set aside.
- In a serving bowl, combine ricotta, 2 tablespoons Parmesan cheese, oil, garlic, lemon zest, 1/2 teaspoon salt, pepper and 1/4 cup reserved cooking liquid.
- Add pasta, vegetables and mint to bowl; toss to mix and coat, adding more cooking liquid if desired. Serve sprinkled with remaining 4 teaspoons Parmesan cheese and additional pepper and/or lemon zest, if desired. Yields about 1 1/4 cups per serving.