Asparagus-Spring Pea Pasta

Recipe by potions
READY IN: 40mins




  • 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.