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Categories:
pasta shells frozen peas olive oil butter garlic zucchini lemon zest lemon juice Parmesan cheese extra-virgin olive oil Ricotta
Viewed: 71 - Published at: 3 years agoIngredients
- 18 oz pasta shells
- 2.5 oz frozen peas
- 2 tsp olive oil
- 2 1/2 tbsp butter
- 4 cloves garlic, minced
- 9 oz asparagus, woody ends snapped off, cut into chunks
- 2 None zucchini, cut into ribbons with a vegetable peeler
- 2 tsp lemon zest
- 2 tsp lemon juice
- 2 oz Parmesan cheese, grated, plus extra to serve
- 2 tbsp extra virgin olive oil
- 9 oz ricotta
Method
- Cook pasta in boiling salted water until al dente. Add peas for final 2 mins of cooking. Drain, reserving 1/2 cup cooking water.
- Heat olive oil, butter and garlic in a frying pan over medium-high heat. Cook asparagus for 2 mins. Add zucchini and lemon zest. Cook for 30 seconds. Add lemon juice, cheese and reserved pasta water. Cook for 1 min, tossing, until sauce emulsifies.
- Add pasta, peas and olive oil. Toss to combine. Season. Transfer to serving bowls and sprinkle with ricotta and extra Parmesan.
