Lemon Veggie Pasta (Print Version)
# Ingredients:
→ Pasta Salad
01 -
1 cup peas, fresh or frozen
02 -
1 pound pasta like farfalle, rotini, penne, or fusilli
03 -
2 tablespoons finely chopped dill
04 -
1 cup radishes, halved and thinly sliced
05 -
1/4 cup roughly chopped parsley
06 -
1 pound asparagus, trimmed and cut into small pieces
→ Lemon Ricotta Dressing
07 -
1/4 cup smooth ricotta cheese
08 -
1/2 teaspoon salt, or adjust as needed
09 -
1 clove garlic, finely grated or chopped
10 -
Black pepper, add as much as you like
11 -
3 tablespoons freshly squeezed lemon juice
12 -
1 teaspoon lemon zest, grated
13 -
1/4 cup olive oil for mixing
# Instructions:
01 -
Mix ricotta, olive oil, garlic, lemon juice, zest, and salt in a small dish. Stir until creamy, then set it aside for when you’re ready to use.
02 -
Wash the radishes and slice them thinly, cutting each slice in half. Cut asparagus into 1-inch chunks after trimming off the woody ends.
03 -
Boil a big pot of water, add a generous pinch of salt, and cook the pasta until just tender. Drain it, rinse it under cold water to cool, and let it dry a little.
04 -
Boil a smaller pot of water and toss in the asparagus for 2 minutes. Add the peas to the pot for another minute, then drain both together. Cool them right away in an ice bath, then drain a second time.
05 -
In a mixing bowl, put together the parsley, dill, radishes, pasta, peas, and asparagus. Pour the dressing all over and stir gently so everything coats evenly. Taste and tweak the seasoning if needed.
06 -
It tastes great at room temperature immediately, but you can also chill it in the fridge for later. Keep it in an airtight container and enjoy anytime over the next 5 days.
# Notes:
01 -
This colorful dish is perfect for a quick lunch or to share at a picnic.
02 -
If you can find fresh peas, they add even more flavor. Just toss them into the boiling water with the asparagus and cook briefly.
03 -
The dressing tastes even better after a day, making leftovers extra delicious.