Asparagus & Spring Pea Penne
Ingredients
- 1 lb penne dried
- 1/2 cup pancetta diced
- 1 onion finely diced
- 3 cloves garlic minced
- 1 bunch asparagus cut into 2” pieces
- 2 cups snap peas sliced sliced into thirds
- 1 1/2 cups ricotta cheese
- 1/4 cup parsley chopped
- 3 tbs chives chopped
- salt and pepper to taste
- lemon wedges for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste. Enjoy!
Notes
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