Pasta With Sugar Snap Peas, Asparagus, Ricotta And Brown Butter

• 8 ounces whole wheat pasta, such as rotini
• 1 tablespoon olive oil
• 1 onion, sliced thin
• 5 ounces snap peas, cut into 1/2-inch lengths
• 1 bunch asparagus, tips only (top inch or so)
• 1/2 lemon, juice of
• coarse salt, to taste
• fresh ground pepper, to taste
• 1/4 cup butter
• 1 tablespoon thinly sliced mint
• 1 tablespoon minced lemon zest
• 6 tablespoons fresh ricotta
• 1/4 cup toasted coarsely chopped hazelnuts

1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
2. Heat oil in medium saute pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
3. Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to saute pan, and add 1/2 cup of pasta cooking water to pan.
4. Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
5. Season with salt and pepper.
6. 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.
7. Stir mint and lemon zest into pasta and divide pasta among four bowls.
8. Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.

whole wheat pasta, olive oil, onion, peas, only, lemon, salt, fresh ground pepper, butter, mint, lemon zest, fresh ricotta, hazelnuts

Taken from www.food.com/recipe/pasta-with-sugar-snap-peas-asparagus-ricotta-and-brown-butter-307273 (may not work)