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.