Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The browned butter is the secret to this dish. Ingredients:
8 ounces whole wheat pasta, such as rotini |
1 tablespoon olive oil |
1 onion, sliced thin |
5 ounces snap peas, cut into 1/2-inch lengths |
1 bunch asparagus, tips only (top inch or so) |
1/2 lemon, juice of |
coarse salt, to taste |
fresh ground pepper, to taste |
1/4 cup butter |
1 tablespoon thinly sliced mint |
1 tablespoon minced lemon zest |
6 tablespoons fresh ricotta |
1/4 cup toasted coarsely chopped hazelnuts |
Directions:
1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
2. Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
3. Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
4. Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
5. Season with salt and pepper.
6. Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
7. Stir mint and lemon zest into pasta and divide pasta among four bowls.
8. Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.
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