Spring Asparagus, Pea & Mint Penne

🥘 Ingredients

• Parmesan cheese
  ½ cup
• asparagus
  2 bunch
• butter
  4 tbsp
• garlic
  4 clove
• lemon
  2 unit
• mint
  2 sprig
• olive oil
• peas
  8 oz
• penne pasta
  12 oz
• pepper
• ricotta
  2 c
• salt
• shallot
  2 unit
• veggie stock concentrate
  2 unit

🍳 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 the rest into 1-inch pieces. Mince garlic and shallot . Zest and halve lemon . Chop mint leaves.

   salt, asparagus: 2 bunch, garlic: 4 clove, shallot: 2 unit, lemon: 2 unit, mint: 2 sprig
2. 2

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

   penne pasta: 12 oz, butter: 4 tbsp, pepper
3. 

   3

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

   peas: 8 oz, veggie stock concentrate: 2 unit
4. 4

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

   Parmesan cheese: ½ cup
5. 

   5

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

   ricotta: 2 c, olive oil