Creamy Lemon Spring Vegetable Pasta

creamy lemon spring vegetable pasta

spring is in the air

Ingredients:

• 8 oz pasta (I used half a box of orecchiette), cooked to al dente - save some pasta water! 

• 4 tablespoons unsalted butter

• 1-2 shallots sliced 

• 2 cloves garlic, minced

• 5-6 stalks of asparagus, ends trimmed off and cut into 1 inch pieces

•  1 cup frozen peas

• salt and pepper, to taste

• 1 sprig mint, (~5 leaves, plus more for topping) chopped

• 1/2 large lemon, zested and juiced

• 1/2 cup chicken or vegetable stock 

• 1/2 cup heavy cream 

• 1/2 cup parmesan cheese (freshly grated is best)

• Ricotta, for topping

Preparation:

1. Zest the lemon and save zest for later. 

2. Cook your pasta to al dente (it will finish cooking in sauce!) Save the pasta water for later. 

3. In a pan over medium heat, melt 2 tablespoons of butter. 

4. Add the sliced shallots and sauté until soft. 

5. Add in the garlic and cook, stirring until fragrant. 

6. Add in the chopped asparagus and frozen peas and season with salt and pepper. Cook, stirring, for another few minutes until vibrant and cooked. 

7. Reduce heat to medium low and add in the remaining 2 tablespoons of butter, chicken stock, heavy cream, lemon juice and chopped mint. 

8. Stir to combine. Season again to taste. 

9. Add in the cooked pasta, and stir to coat. 

10. Add in about 1/2 cup of pasta water. The pasta water will help to thicken the sauce. Adjust as desired by adding more or less liquid. Cook for a few minutes until thick and creamy.

11. Stir in the parmesan cheese. 

12. Top your pasta with a dollop of ricotta, lemon zest, and chopped mint! 

13. Enjoy!