Asparagus Spring Pea Pasta Recipe

Ingredients for Asparagus Spring Pea Pasta

• 1 pound asparagus
• 1 cup snow peas
• Sugar Snap Pea
• 1 pound pasta
• 1/2 cup green peas
• Parmigiano Reggiano Cheese
• Fresh Lemon Zest
• Fresh Lemon Juice
• 2 cloves minced garlic
• Extra Virgin Olive Oil
• 2 ounces thinly sliced prosciutto
• Fresh Chives
• Ricotta Cheese
• Salt to taste
• Pepper to taste

How to Make Asparagus Spring Pea Pasta

1. Bring a large pot of salted water to a boil.
2. Add 1 pound asparagus and cook until crisp-tender, about 3 minutes.
3. Transfer asparagus with a slotted spoon to a bowl of ice water to stop the cooking process.
4. Bring the same pot of water back to a boil.
5. Add 1 cup snow peas and cook until tender-crisp, about 1 minute.
6. Transfer snow peas with a slotted spoon to the ice water bath.
7. Repeat step 5 with 1 cup sugar snap peas.
8. Once vegetables are cool, drain in a colander and set aside.
9. Bring the pot of water back to a boil. Add 1 pound pasta and cook according to package directions until al dente, about 8 minutes.
10. Reserve 1 cup of pasta cooking liquid, then drain the pasta.
11. Diagonally slice the asparagus into 1/4-inch thick pieces.
12. Transfer half of the asparagus to a food processor.
13. Diagonally cut half of the snow peas and sugar snap peas in half.
14. Add the cut snow peas, sugar snap peas, and 1/2 cup green peas to the food processor with the asparagus.
15. Add 6 teaspoons of reserved pasta water, 1/2 cup grated Parmigiano-Reggiano cheese, the zest of 1 lemon, 2 cloves minced garlic, 2 tablespoons lemon juice, and 2 tablespoons olive oil to the food processor.
16. Season with salt and pepper to taste.
17. Process until smooth.
18. Combine the sauce with the remaining vegetables in a saucepan.
19. Heat over low heat until warm.
20. Transfer the sauce, pasta, and 1/4 cup of reserved pasta water to a large serving bowl.
21. Toss until well coated, adding more pasta water, 2 teaspoons at a time, if the sauce is too thick.
22. Season with salt and pepper to taste.
23. Top each serving with 2 ounces thinly sliced prosciutto, 2 tablespoons chopped fresh chives, and a dollop of ricotta cheese.
24. Sprinkle with freshly ground black pepper, if desired.