Ingredients
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1/4 cup butter
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8 ounces whole wheat pasta, such as rotini
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1 tablespoon olive oil
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1 onion, sliced thin
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5 ounces snap peas, cut into 1/2-inch lengths
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1 bunch asparagus, tips only (top inch or so)
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1/2 lemon, juice of
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coarse salt, to taste
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1 tablespoon thinly sliced mint
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1 tablespoon minced lemon zest
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6 tablespoons fresh ricotta
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1/4 cup toasted coarsely chopped hazelnuts
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fresh ground pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
- Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
- Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
- Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
- Season with salt and pepper.
- Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
- Stir mint and lemon zest into pasta and divide pasta among four bowls.
- Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.