Asparagus-Spring Pea Pasta


1   pound asparagus, trimmed and halved crosswise 1/4   pound snow peas 1/4   pound sugar snap peas 1   package (12 oz.) dried cellentani pasta 5   ounces fresh or frozen green peas, thawed if frozen 1/4   cup finely grated fresh Parmigiano-Reggiano 1   teaspoon finely grated fresh lemon zest 1   teaspoon fresh lemon juice, or to taste 1/4   cup extra-virgin olive oil 2   ounces prosciutto or ham, torn into pieces 1/4   cup chopped fresh chives 1/2   cup ricotta


1   Pound Asparagus, Trimmed And Halved Crosswise 1/4   Pound Snow Peas 1/4   Pound Sugar Snap Peas 1   Package (12 Oz.) Dried Cellentani Pasta 5   Ounces Fresh

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