dileenthompson 
This recipe features shell pasta that cradles a creamy, no-cook lemon ricotta sauce, tossed with tender asparagus and sweet peas for a quick and elegant spring meal.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 12 oz (340g) medium or large shell pasta
- 1 bunch asparagus (about 1 lb / 450g), ends trimmed, cut into 1-inch pieces
- 1 cup fresh or frozen peas (no need to thaw if frozen)
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 15 oz (425g) whole milk ricotta cheese
- 1 large lemon, zested and juiced (about 2 tbsp juice)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon kosher salt, plus more for pasta water and to taste
- 1/4 cup fresh mint or basil, thinly sliced (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the shell pasta and cook according to package directions until al dente. In the last 2 minutes of cooking, add the frozen or fresh peas to the boiling water. Reserve 1 ½ cups of the starchy pasta water, then drain the pasta and peas together.
- Sauté the Asparagus: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus pieces and a pinch of salt. Sauté for 3-4 minutes, until bright green and tender-crisp. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
- Make the No-Cook Sauce: In a large bowl, combine the ricotta, lemon zest, lemon juice, grated Parmesan, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk vigorously, streaming in the remaining 1 tablespoon of olive oil, until the sauce is smooth and creamy.
- Combine Everything: Add the hot drained pasta and peas to the bowl with the ricotta sauce. Add the sautéed asparagus. Begin tossing everything together, adding the reserved pasta water a little at a time (start with about ½ cup) until the sauce reaches a smooth, creamy consistency that coats the pasta beautifully.
- Serve: Taste and adjust seasoning with more salt or pepper if needed. Divide among bowls, garnish with fresh mint or basil and an extra sprinkle of Parmesan cheese. Serve immediately.
Key Flavors & Notes
- Bright Lemon: The combination of fresh zest and juice provides a vibrant, sunny acidity that cuts through the richness of the cheese.
- Creamy Ricotta: Whipping the ricotta creates a luxuriously smooth base without the need for any cream or cooking.
- Spring Vegetables: The tender-crisp asparagus and sweet pops of pea offer fresh flavor and texture.
- Pro-Tip: The starchy pasta water is essential for thinning the sauce to the perfect silky consistency. Don’t skip it!
- Variation: For a richer flavor, toast the black pepper in the skillet for 30 seconds before adding the asparagus. You can also add a pinch of red pepper flakes for a subtle kick.
