RECIPE MAGIC!

LEMON MINT RICOTTA PASTA

We're in the puzzling middle ground where sunny spring awaits yet we've said goodbye to chilly winter. But there's no puzzle about what we're craving: a refreshing new pasta with lots of veggies! While garden harvests are still ahead of us, the assembling of sweet peas, asparagus, mint, lemon and ricotta replicate an abundantly colourful spring-inspired feast. Even roasted cherry tomatoes can claim the juicy taste of those first spring jewels. Round off your pasta party with generous drizzles of our newest Italian and Spanish EVOO's.

INGREDIENTS: 
  • 4 cups whole cherry tomatoes or 2 cups cocktail, sliced in half)
  • 2 tbsp EVOO, divided
  • 1 tbsp Lemon EVOO
  • 1 tbsp Sicilian white balsamic
  • 1 tablespoon Lemongrass Mint white balsamic
  • 1 tsp Kosher salt to taste (plus 1 tbsp salt for pasta cooking water)
  • 1/2 tsp fresh ground black pepper to taste
  • 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 EVOO or 2 cloves garlic, minced
  • 1 tsp dried red pepper flakes
  • 1/2 cup ricotta cheese
  • 2 tbsp Parmesan cheese
  • 1 package bucatini, spaghetti or linguine
DIRECTIONS:
Heat oven to 425º. In bowl, place tomatoes, salt, pepper and drizzle half EVOO to coat. Place on one half of parchment lined baking sheet. In the same bowl, combine Garlic EVOO, asparagus, the rest of the EVOO, 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, Lemon EVOO, Lemon and Mint white balsamic red pepper flakes, 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.