Spring Asparagus, Pea & Mint Penne

🥘 Ingredients

• asparagus
  8 oz
• butter
  2 tbsp
• garlic
  2 clove
• lemon
  1 unit
• mint
  ½ cup
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• peas
  1 c
• penne pasta
  8 oz
• pepper
  ½ tsp
• ricotta
  6 oz
• salt
  1 tsp
• shallot
  1 unit
• veggie stock concentrate
  2 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of water to a boil with a large pinch of salt . Trim and discard the bottom inch of asparagus , then cut into 1-inch pieces. Mince the garlic and shallot . Zest and halve lemon . Chop mint leaves.

   salt: 1 tsp, asparagus: 8 oz, garlic: 2 clove, shallot: 1 unit, lemon: 1 unit, mint: ½ cup
2. 2

   When boiling, add penne pasta to the water and cook for ⏱️ 9 minutes to ⏱️ 10 minutes , until al dente. Drain, reserving ½ cup pasta water. Set aside. Meanwhile, heat 1 tbsp butter in a large pan over medium heat. Add the shallot and garlic and cook for ⏱️ 2 minutes to ⏱️ 3 minutes , until soft and fragrant. Add the asparagus to the pan and cook, tossing, ⏱️ 2 minutes to ⏱️ 3 minutes more, until bright green and crisp-tender. Season with salt and pepper .

   penne pasta: 8 oz, butter: 2 tbsp, pepper: ½ tsp
3. 

   3

   Add peas to the pan and cook for ⏱️ 1 minute , until heated through. Add another 1 tbsp butter, veggie stock concentrate , a splash of pasta water, chopped mint, and a squeeze of lemon. Season with salt and pepper.

   peas: 1 c, veggie stock concentrate: 2 tbsp
4. 4

   Add drained pasta to the pan and cook over medium heat, tossing for ⏱️ 1 minute . Stir in parmesan cheese and add a splash of remaining pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste.

   parmesan cheese: 2 tbsp
5. 

   5

   Serve the pasta divided between bowls with a generous dollop of ricotta . Top ricotta with a drizzle of olive oil and sprinkling salt and pepper. Sprinkle the pasta with lemon zest and enjoy.

   ricotta: 6 oz, olive oil: 1 tbsp