Healthy and fresh, this salad packs bright spring ingredients into a monochromatic green pasta.
Ingredients
1poundspinach farfalle or penne pasta
½poundasparagus spearsblanched and cut into 1-inch pieces
1cuppeasblanched or thawed
2cupsfresh spinach leavesblanched and drained of all water
1cupricotta fresca
½cupparmesan cheesegrated
4tablespoonsfruity olive oil
juice of one lemon
1tablespoonlemon zest
½cupmint leavesshredded
½cupsliced almondstoasted
kosher salt and freshly cracked pepper
Instructions
Bring a large saucepan of salted water to a boil and cook pasta to package directions until al dente. Drain and return to warm pan. Add asparagus, peas, spinach and mint.
In a small bowl mix olive oil, lemon juice and lemon zest until well blended. Add to pasta and vegetables and combine. Garnish with ricotta fresca, parmesan and almonds and top with kosher salt and cracked pepper.