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, high-quality for best flavor, divided
1 tsp, extra virgin
1 tsp, (or more to taste)
⅛ tsp, freshly ground (or more to taste)
fresh mint leaves
¼ cup(s), or basil, chopped
- 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.