Spring Greens Asparagus and Ricotta Pasta

Healthy and fresh, this salad packs bright spring ingredients into a monochromatic green pasta.


  • 1 pound spinach farfalle or penne pasta
  • 1/2 pound asparagus spears blanched and cut into 1-inch pieces
  • 1 cup peas blanched or thawed
  • 2 cups fresh spinach leaves blanched and drained of all water
  • 1 cup ricotta fresca
  • 1/2 cup parmesan cheese grated
  • 4 tablespoons fruity olive oil
  • juice of one lemon
  • 1 tablespoon lemon zest
  • 1/2 cup mint leaves shredded
  • 1/2 cup sliced almonds toasted
  • kosher salt and freshly cracked pepper


  1. 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.
  2. 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.