Pasta Primavera With Ricotta - cooking recipe

Ingredients

18 oz pasta shells
2.5 oz frozen peas
2 tsp olive oil
2 1/2 tbsp butter
4 cloves garlic, minced
9 oz asparagus, woody ends snapped off, cut into chunks
2 None zucchini, cut into ribbons with a vegetable peeler
2 tsp lemon zest
2 tsp lemon juice
2 oz Parmesan cheese, grated, plus extra to serve
2 tbsp extra virgin olive oil
9 oz ricotta

Preparation

Cook pasta in boiling salted water until al dente. Add peas for final 2 mins of cooking. Drain, reserving 1/2 cup cooking water.
Heat olive oil, butter and garlic in a frying pan over medium-high heat. Cook asparagus for 2 mins. Add zucchini and lemon zest. Cook for 30 seconds. Add lemon juice, cheese and reserved pasta water. Cook for 1 min, tossing, until sauce emulsifies.
Add pasta, peas and olive oil. Toss to combine. Season. Transfer to serving bowls and sprinkle with ricotta and extra Parmesan.