Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter

READY IN: 45mins




  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
  • Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
  • 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.
  • Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
  • Season with salt and pepper.
  • 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.
  • Stir mint and lemon zest into pasta and divide pasta among four bowls.
  • Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.