Every season needs a go-to pasta dish, and this is mine for spring. Asparagus is everything in April and May and simply steaming it or roasting gets boring. So add some carbs to it!
Serves: 4
Total time: 25 minutes
1 pound pasta- rotini, gemelli or cavatappi
15 oz. (a little less than 2 cups) whole milk ricotta cheese
1 cup peas, fresh or frozen
1/2 bunch (or 6-8 spears) asparagus, sliced in half lengthwise, stalks removed
1/4 cup pine nuts
1/4 - 1/3 cup jarred pepperoncini peppers, chopped
1 small yellow onion, diced
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon fresh basil
salt + pepper
Parmesan cheese to serve
Let's do it!
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Start by boiling the water for the pasta. While that boils, heat olive oil over medium heat in a large saute pan that has a cover.
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Add onions and cook for 3 or 4 minutes, until they soften slightly.
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Add asparagus, peas, peppers, pine nuts, garlic and salt and pepper to your taste, cover, and reduce heat to medium low.
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By now your water should be boiling and you can begin cooking the pasta. While it cooks, simmer the veggies covered, stirring occasionally. If you're using frozen peas, you may need to increase the heat to cook off the melting ice as the peas cook.
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Once pasta is done, reserve 1 cup of the pasta water before draining. Then drain pasta, return to pot and add the pasta water and ricotta cheese. Stir quickly to incorporate the ricotta and it should start to melt slightly, forming a sauce.
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Add the asparagus mixture to the pasta mixture and serve!
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Top with chopped fresh basil and parmesan cheese.