Lemon-Ricotta Pasta Primavera

⏱ 30 min · Serves 4

A bright tangle of spring vegetables and fusilli, bound in a silky lemon-ricotta sauce that comes together from the pasta water alone. Fresh, fast and forgiving ",

Per serving: 690 kcal · 28.0g protein · 88.0g carbs · 24.0g fat

Ingredients

• 400g fusilli or penne
• 200g asparagus, woody ends snapped off, cut into 3cm pieces
• 150g frozen peas
• 1 medium courgette, halved lengthways and sliced into half-moons
• 150g sugar snap peas or green beans, trimmed
• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1 leek or 4 spring onions, finely sliced
• 250g ricotta
• Zest of 1 lemon plus 2 tbsp juice
• 50g Parmesan, finely grated, plus extra to serve
• Small handful basil leaves, torn
• Small handful mint leaves, chopped
• Salt and freshly ground black pepper

Method

1. Bring a large pot of well-salted water to the boil. Add the pasta and cook until 2 minutes short of al dente.
2. Meanwhile, heat the olive oil in a large deep frying pan over medium heat. Add the leek (or spring onions) and cook 3 minutes until soft. Add the garlic and cook 30 seconds more.
3. Add the courgette and sugar snaps with a pinch of salt. Cook, stirring, for 4 minutes until just tender but still squeaky.
4. Drop the asparagus and frozen peas into the pasta pot for the final 2 minutes of cooking.
5. Scoop out 300ml of pasta water, then drain the pasta and green veg.
6. In a bowl, whisk the ricotta with the lemon zest, juice, Parmesan, plenty of black pepper and 150ml of the hot pasta water until smooth and pourable.
7. Tip the pasta and veg into the frying pan, pour over the ricotta sauce and toss over low heat for 1 minute, loosening with more pasta water until everything is glossy and coated.
8. Off the heat, stir through the basil and mint. Taste and adjust salt, pepper and lemon. Serve at once with extra Parmesan.