Spring is in the Air Pasta

Prep time: 5 minutes
Cooking time: 15 minutes
Serves 2  

Ingredients: 

8oz/225g short pasta ( I used whole wheat penne rigate)
8oz/225g light ricotta cheese
1 tbsp fresh lemon basil, chopped
1-2 tbsp baby radish shoots
2 tbsp chives (I even had flowers to add - I do love my local farmers market)
5 roasted asparagus spears, cut into 1" pieces
juice of 1/2 lemon
2 tbsp fresh basil leaves, chopped
2-3 tbsp pasta cooking water
freshly ground black pepper 

more lemon juice to taste
  Directions: 

  1. Boil and salt a large pot of water and cook your pasta.  Reserve 1/2 cup of the pasta water for the sauce. 
  2. Drain pasta and return to the pot. 
  3. Add the rest of the ingredients and toss, adding a little pasta water a tbsp at a time,  if you need more "sauce".  
  4. Taste for seasoning and add more lemon juice if desired.
  5. Toss and serve
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