Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
30 Mins
Makes 6 servings

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.

Ratings & Reviews

Looks pretty, but disappointing

August 20, 2015
This looked like a recipe we would enjoy.  We love all the ingredients, but none of them create a dominant flavor.  I wanted to love it and sadly enough was disappointed.  The lemon ricotta was yummy by itself!

Fresh and Light!

June 18, 2015
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

March 26, 2015
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.