Description
A vibrant Spring dish featuring fresh asparagus, a creamy ricotta dressing, and a medley of colorful vegetables, perfect for casual gatherings or weeknight dinners.
Ingredients
Scale
- 1 cup ricotta
- 3 tbsp olive oil
- 1 minced garlic clove
- Juice and zest of 1 lemon
- 1/2 tsp salt
- 1–2 tbsp water or lemon juice as needed
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 6–8 radishes, thinly sliced
- 1/4 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- 1 cup peas
- 8 oz pasta
Instructions
- Whisk together ricotta, olive oil, garlic, lemon juice, lemon zest, and salt until smooth. Thin with water or lemon juice if needed.
- Bring salted water to a boil and blanch asparagus for 2 minutes, then add peas for the last minute. Transfer to an ice bath.
- In the same pot, cook pasta until al dente, reserving ½ cup of pasta water. Drain and rinse with cold water.
- In a mixing bowl, combine pasta, blanched vegetables, sliced radishes, and fresh herbs.
- Drizzle dressing over the mixture and fold gently to combine. Adjust consistency with pasta water if needed, and season to taste.
- Garnish with fresh herbs and a drizzle of olive oil before serving.
Notes
For a lighter option, reduce olive oil or add more fresh vegetables. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg