Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pasta

Real Living recipe for Lightly sauced pasta primavera with ricotta

INGREDIENTS

500g shell pasta
1½ cups frozen or fresh baby peas
2½ tbsp olive oil
30g butter
4 garlic cloves, minced
1 bunch asparagus, trimmed, tips removed & stalk sliced
2 zucchinis, cut into ribbons (use vegetable peeler to do this)
2 tsp finely grated lemon zest
1½ tbsp lemon juice
½ cup finely grated parmesan
Sea salt & cracked black pepper
2 tbsp extra virgin olive oil
1 cup (200g) ricotta cheese, broken into pieces
Extra finely grated parmesan, to serve

Equipment
Sharp knife
Vegetable peeler
Grater
Large saucepan
Colander
Large frying pan
Metal spoon
4 serving bowls

METHOD

Cook pasta according to packet instructions. Add peas in final 2 mins of cooking. Drain, keeping ½ cup pasta water.

Heat olive oil, butter and garlic in frying pan over medium-high heat. When oil starts to sizzle, add asparagus and toss for 2 mins.

Add zucchini and lemon zest to pan and cook for 30 secs. Add lemon juice, parmesan and reserved pasta water. Cook for 1 min, stirring pan to emulsify sauce.

Stir through pasta, peas and extra virgin olive oil. Season with salt and pepper to taste.

Serve pasta in bowls, topped with ricotta and extra parmesan.

Celebrate spring with this dish made from fresh new-season produce. It’s super-tasty and really easy to pull together. Fab for Friday!