Summer is officially here, and it’s hotter than the hubs of hell. Although I’m still obsessed with turnips, it’s time to move on to other vegetables. Typically when it is this hot I turn to lighter fare. The heat saps me so I want something that is quick and easy to make, and uses seasonal produce. I also like options that allow you to use what might be on hand. This pasta dish comes together quickly (than 20 minutes). Although I have used fresh spinach and sugar snap peas, you could just as easily use shelling peas, asparagus or cherry tomatoes. I’m finding a lot of uses for ricotta these days. I find it refreshing and lighter than a sauce using heavy cream. Spaghetti or linguine are you best pasta choices, but feel free to use what you have on hand. Remember when you add your vegetable to the pasta water, that you want to barely blanch them. I suggest 1 minute so the freshness of the vegetable comes through. The tartness of the lemon is the perfect contrast to the ricotta and vegetables. This recipe can be doubled if serving 4 or more people.
PASTA WITH SPRING VEGETABLES AND LEMON RICOTTA
INGREDIENTS:
8 ounces pasta, such as linguine or spaghetti
1 cup whole-milk ricotta
1 teaspoon fresh chives, chopped
1/4 teaspoon red pepper flakes
8 ounces fresh baby spinach
8 ounces sugar snap peas, sliced vertically in 3 pieces (it’s a nice way to expose the interior of the peas)
1/3 cup Parmesan or pecorino cheese, grated
1 unwaxed lemon, zest and juice, plus a few extra wedges to serve
1 tablespoon extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, grated
Kosher salt and freshly ground black pepper to taste
INSTRUCTIONS:
In a large pot of boiling salted water, cook pasta according to package directions. Meanwhile make the ricotta sauce.
In a medium bowl, combine ricotta, olive oil, cheese, garlic, lemon zest and juice, red pepper flakes and salt and pepper to taste. Stir to combine, taste and adjust seasoning to you preference.
In the last minute of the pasta’s cooking time, add spinach and snap peas to the pot. Stir and push the vegetables into the boiling water.
Drain after 1 minute, making sure to reserve 1/2 cup of the cooking water (you will use this to thin you sauce if needed.)
Return pasta and vegetables to the same pot, add the ricotta sauce and a few tablespoons of hot pasta water (you will not use all of it!). Stir well to evenly coat the pasta in sauce, you want a smooth and creamy texture.
Serve immediately, drizzling extra-virgin olive oil over each bowl; add a sprinkle of extra cheese.
Serves 3
“There is nothing that is comparable to it, or as satisfactory or as thrilling as gathering vegetables one has grown.” —Alice Toklas
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