Spring Asparagus, Pea & Mint Penne
Spring is in the air! We're looking forward to warmer months with classic early-Spring ingredients like asparagus, mint and sweet peas! A dollop of creamy ricotta with a drizzle of olive oil is a luscious way to finish off this light and bright pasta.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Wheat)
Veggie Stock Concentrate
Not included in your delivery
Bring a large pot of water to a boil with a large pinch of salt. Trim and discard the bottom inch of the asparagus, then cut into 1-inch pieces. Mince the garlic and shallot. Zest and halve lemon. Chop mint leaves.
When boiling, add the penne to the water and cook for 9-10 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Set aside. Meanwhile, heat 1 tablespoon butter in a large pan over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until soft and fragrant. Add the asparagus to the pan and cook, tossing, 2-3 more minutes, until bright green and crisp-tender. Season with salt and pepper.
Add the peas to the pan and cook for 1 more minute, until heated through. Add another 1 tablespoon butter, stock concentrate, a splash of pasta water, chopped mint, and a squeeze of lemon. Season with salt and pepper.
Add drained pasta to the pan and cook over medium heat, tossing for 1 minute. Stir in the Parmesan cheese and add a splash of remaining pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste.
Serve the pasta divided between bowls with a generous dollop of ricotta. Top ricotta with a drizzle of olive oil and sprinkling salt and pepper. Sprinkle the pasta with lemon zest and enjoy