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Ricotta Pasta with Spring Vegetables
This is our favourite way to celebrate the beginning of spring and the delicious, delicate vegetables that come with it. If you don’t like dill, you can use chervil, parsley or basil.
Prep Time
10 mins
Cook Time
10 mins
Serves
4–6
Vegetarian
Gluten Free
Italian
Quick & Easy
$
Ingredients
150g snow peas, destringed, trimmed, sliced on an angle
500g dried pasta, such as fettuccine or linguine or gluten-free equivalent
finely grated zest of 1 lemon
1 tbsp lemon juice
1 cup ricotta
1/2 cup dill, finely chopped
1/2 tsp flaky sea salt
freshly ground black pepper, to taste
2 cups cooked broad beans and/or peas
TO GARNISH
2 radishes, very thinly sliced
dill flowers, (optional)
extra-virgin olive oil, to drizzle
Method
Very thinly slice the radishes and put them in a bowl of water with ice cubes (this will ensure they are as crisp as possible).
Bring a large pot of well-salted water to the boil.
Drop in the sugar snap peas, (and beans/peas if you need) to quickly blanch.
Remove at once with a slotted spoon and transfer to your bowl of iced water to prevent further cooking.
Cook the pasta, following the packet instructions, until al dente.
Once cooked, reserve ½ cup cooking water, then drain the pasta.
Add the drained pasta back into the empty pot.
Stir though the lemon zest to infuse, then mix in the ricotta, dill, and lemon juice and season with salt and pepper.
Loosen with the reserved cooking liquid from the pasta, adding a little at a time until you have a creamy sauce (you may not need all of it).
To serve, divide the pasta between bowls and top with sugar snap peas and broad beans/peas.
Sprinkle with radishes and, if using, dill flowers.
Drizzle with a little olive oil and serve immediately.
