Pasta With Sugar Snap Peas, Asparagus, Ricotta And Brown Butter
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 8 ounces whole wheat pasta, such as rotini
- 1 tablespoon olive oil
- 1 onion, sliced thin
- 5 ounces snap peas, cut into 1/2-inch lengths
- 1 bunch asparagus, tips only (top inch or so)
- 1/2 lemon, juice of
- coarse salt, to taste
- fresh ground pepper, to taste
- 1/4 cup butter
- 1 tablespoon thinly sliced mint
- 1 tablespoon minced lemon zest
- 6 tablespoons fresh ricotta
- 1/4 cup toasted coarsely chopped hazelnuts
Recipe
- 1 bring a large pot of salted water to a boil. add pasta, and cook until al dente, about 12 minutes.
- 2 heat oil in medium sauté pan over medium-high heat. add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
- 3 add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
- 4 continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
- 5 season with salt and pepper.
- 6 heat butter in small pan over high heat, swirling as butter begins to change colour. as soon as butter browns, about 4 minutes, remove from heat.
- 7 stir mint and lemon zest into pasta and divide pasta among four bowls.
- 8 top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.
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