15 medium asparagus, gnarly ends trimmed, sliced horizontally on diagonal, in 3-inch pieces
1 cup frozen peas, thawed
3 cups baby arugula
1 tbsp Garlic olive oil or 2 cloves garlic, minced
1 tsp dried red pepper flakes
1 tsp Burlap & Barrel dried Mint Leaves
1/2 cup ricotta cheese
1 whole fresh lemon
2 tbsp Parmesan cheese
400 grams bucatini, spaghetti or linguine
Heat oven to 425º. Place cherry tomatoes on on one half of parchment lined baking sheet. In bowl, place tomatoes. Drizzle half olive oil to cover. Then sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on one half of parchment lined baking sheet. In the same bowl, combine Garlic olive oil, asparagus, the rest of the olive oil, salt and pepper. Place on the other half of the baking sheet. Then roast in oven for 15 minutes until tomatoes have burst and the asparagus is crisp-tender.
Bring a large pot of salted water to rolling boil.
In small bowl, place parmesan, 2 tbsp zest and 2 tablespoons juice of lemon, red pepper flakes, 1 tablespoon olive oil, mint leaves, ricotta cheese and salt and pepper to taste. Combine using rubber spatula until completely blended.
Add pasta to boiling water and cook according to package directions. Drain, saving 1/2 cup pasta water. Do not rinse the pasta. Return cooked pasta to pot. Add ricotta mixture, roasted tomatoes and asparagus plus their juices, peas, arugula and the pasta water. Gently toss over low heat for 2 to 3 minutes until evenly combined, coated and the arugula just wilted.
Divide into bowls and garnish with a dollop of plain ricotta, freshly-ground black pepper, and a generous drizzle of fresh extra virgin olive oil.