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ingredients:
Serves 3-4
Sauce
1⁄2 cup
chopped parsley
2 tablespoons olive oil
Zest of 1 lemon
2
tablespoons fresh lemon juice
3⁄4 cup fresh breadcrumbs
1⁄2 pound
asparagus, tough ends removed
1 tablespoon olive oil
11⁄2 tablespoons
salt
1⁄2 pound large shell pasta
1⁄2 cup frozen peas, thawed and
warmed
2 ounces ricotta salada or Parmesan cheese, slivered
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![light and easy]()
conchiglie rigate (large shell) pasta with roasted asparagus, lemon zest, and ricotta salada
This pasta tastes like spring. Look
for ricotta salada. It has a creamier texture than Parme-san—and something new
is always fun to try.
1. In a small bowl,
combine parsley, 2 tablespoons olive oil, lemon zest, and lemon juice. Set
aside.
2.
Preheat oven to 375È. Toast breadcrumbs until lightly browned. Watch carefully.
Meanwhile, bring a large pot of water to a rolling boil.
3. Break asparagus into
3-inch pieces. On a baking pan, toss asparagus with 1 tablespoon olive oil and a
sprinkling of salt. Roast for 8 minutes, tossing halfway through. Remove from
oven and set aside.
4. When water is boiling, add 11⁄2 tablespoons salt and pasta.
Cook until pasta is al dente. Drain, reserving 1⁄2 cup pasta
water.
5.
Toss pasta with asparagus, peas, breadcrumbs, and parsley mixture. Add a little
pasta water if pasta seems dry. Divide among serving plates and top with
slivered cheese.
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