Pasta Shells with Spring Vegetables
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Pea tendrils, the tender tips of pea vines that taste just like the peas, make an unexpected and charming garnish.
How to Make It
Step 1
Cut asparagus into 1-inch pieces, discarding tough ends. Cut snap peas in half.
Step 2
Stir together ricotta, lemon juice, 1 tsp. zest, and 1/4 tsp. salt in a medium bowl.
Step 3
Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Add asparagus and sugar snap peas, and cook 2 to 3 minutes or until tender. Drain pasta mixture, reserving 1/4 cup pasta water. Return pasta to pot. Stir in olive oil, radishes, and reserved pasta water.
Step 4
Spread half of ricotta mixture in serving dish; top with pasta mixture. Dollop with remaining ricotta mixture. Sprinkle with mint and remaining zest. Add pepper to taste. Serve immediately.
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Fresh and Light!
Definitely a light dish with veges only. I liked the flavor but did purchase a nice ricotta, perhaps the flavor was there. The pasta was definitely heavily salted.
Rather bland
Not terrible, but also not exciting. Needed extra salt. Perhaps adding a second, stronger cheese into the ricotta mixture would help? Like Parmesean? I won't be making it again, it's just too boring.
Looks pretty, but disappointing