Asparagus pasta with Ricotta & Snap Peas

 

It's hot here. To hot to cook, also I'm feeling lazy in the cooking realm lately too. I found this little gem and it took about 15 minutes to prepare. It was delicious and nice because you don't have to even worry about keeping everything warm as it's meant to be room temp. Joshua loved it as well so win! I also love a good dish with lots of bright fresh color.

Asparagus pasta with Ricotta & Snap Peas:

 

2 cups  pasta
1 tbs olive oil
handful of fresh basil leaves; finely chopped
1 lemon; zest & juiced
pinch of salt & pepper
bundle of asparagus; cut off woody end ends)
large handful of sugar snap peas; slice longways
1/4 cup ricotta cheese

 

1    bring a large pot of water to a boil and cook pasta until al dente. Drain the pasta and put pack in pot. Toss pasta with olive oil and add in chopped basil, lemon zest, half of the lemon juice and season with salt and pepper.
2   in a cast iron pan cook the asparagus over high heat, turn over to get all sides lightly charred and tender.
3   serve pasta and top with charred asparagus and sliced snap peas. Finish off with a few generous dollops of ricotta. (it is meant to be served room temp or cold)