Prep 10 mins
Cook 30 mins
Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish!
- 1 lb asparagus, trimmed and halved crosswise
- 1⁄4 lb snow peas
- 1⁄4 lb sugar snap pea
- 1 (12 ounce) packagedried cellentani pasta
- 5 ounces fresh green peas or 5 ounces frozen green peas, thawed if frozen
- 1⁄4 cup fresh parmigiano-reggiano cheese, finely grated
- 1 teaspoon fresh lemon zest, finely grated
- 1 teaspoon fresh lemon juice (to taste)
- 1 teaspoon garlic, minced (or to taste)
- 1⁄4 cup extra virgin olive oil
- 2 ounces prosciutto or 2 ounces ham, torn into pieces
- 1⁄4 cup fresh chives, chopped
- 1⁄2 cup ricotta cheese
- salt, to taste
- pepper (optional)
- Bring large pot of water to a boil; add salt.
- Add asparagus and cook until crisp-tender, about 3 minutes.
- Transfer with a slotted spoon to a bowl of ice and cold water.
- Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
- Transfer with slotted spoon to bowl of ice and cold water.
- Repeat with sugar snap peas; reserve cooking liquid in pot.
- When vegetables are cool, drain in a colander, set aside.
- Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
- Reserve 1 cup cooking liquid, then drain pasta.
- Diagonally cut asparagus into 1/4-inch thick slices.
- Transfer half of asparagus to a food processor.
- Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
- Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
- Process until smooth.
- Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
- Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
- Salt and pepper to taste.
- Top each serving with prosciutto, chives and a dollop of ricotta.
- Sprinkle with pepper, if desired.
If I could only describe this recipe with one word it would be "green." Not only did it look green at actually TASTED green, which is good if you're me cuz I love green veggies. Since I get more than one word though, I will add that this, to me, was almost like a pea pesto. The one thing that I think could have made this dish OUTSTANDING is some garlic in the "pesto" part of the recipe. My DH and I really liked it, but we just felt like it had a tiny something missing. Other than that an excellent dish for veggie lovers.