Spring Pasta Recipe
Green spring pasta
Watch the video above.
The garden is bouncing back to life and is very green, peas are abundant, asparagus popping up and herbs everywhere! I just love this time of year, where everything feels so fresh and full of life.
Pasta is our family's go-to and throwing together something fast and nourishing is essential at this time of the year when we are back out in the garden. This recipe is totally flexible, and simple and you can throw it together in a matter of minutes. Use young and fresh veg that just needs a quick blanch at the end when finsihing cooking the pasta and you’ve got yourself a delicious meal.
We’re loving Berkelo Pasta slow fermented sourdough, wheat grown and milled in NSW sustainability, doesn’t get better.
Ingredients:
- 500g pasta
- 250g ricotta
- 1/2 lemon juice and zest
- 2 cups spring veg roughly chopped to same size as pasta ( I used an assortment of asparagus beans, peas and greens)
- 1/3 cup extra virgin olive oil
- 1 cup soft herbs (mint, parsley, basil etc)
- 1 cup Parmesan
- Salt pepper
Method:
Boil and season water
Prepare herbs, lemon and veg put to one side
Cook pasta and at last mins add veg to blanch quickly drain pasta
Throw oil, ricotta, lemon zest and juice, herbs and seasoning into pot and stir (check seasoning and add what is is missing, more salt etc)
Serve with parmesan and enjoy 🍷
Photos and video by Honey Atkinson
Photos and video by Honey Atkinson
