- Asparagus & Spring Pea Penne
Asparagus & Spring Pea Penne
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Nut-free
- 1 lb dried penne
- 1/2 cup diced pancetta
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 asparagus bunch, cut into 2” pieces
- 2 cups diced snap peas
- 1 1/2 cups ricotta cheese
- 1/4 cup chopped fresh parsley
- 3 tbsp chopped fresh chives
- Salt and pepper to taste
- Lemon wedges for garnish
Cook the pasta according to package instructions. Drain and set it aside.
In a Dutch oven over medium-high heat, add the pancetta. Cook for 1 to 2 minutes and add onions and cook until they begin to soften, for another 2 to 3 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Add the peas and cook until they become bright green, about 1 to 2 minutes. Add the cooked pasta to the Dutch oven and mix well. Stir in the ricotta and herbs. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.