Pasta Primavera With Ricotta

• 18 oz pasta shells
• 2.5 oz frozen peas
• 2 tsp olive oil
• 2 1/2 tbsp butter
• 4 cloves garlic, minced
• 9 oz asparagus, woody ends snapped off, cut into chunks
• 2 None zucchini, cut into ribbons with a vegetable peeler
• 2 tsp lemon zest
• 2 tsp lemon juice
• 2 oz Parmesan cheese, grated, plus extra to serve
• 2 tbsp extra virgin olive oil
• 9 oz ricotta

1. Cook pasta in boiling salted water until al dente. Add peas for final 2 mins of cooking. Drain, reserving 1/2 cup cooking water.
2. Heat olive oil, butter and garlic in a frying pan over medium-high heat. Cook asparagus for 2 mins. Add zucchini and lemon zest. Cook for 30 seconds. Add lemon juice, cheese and reserved pasta water. Cook for 1 min, tossing, until sauce emulsifies.
3. Add pasta, peas and olive oil. Toss to combine. Season. Transfer to serving bowls and sprinkle with ricotta and extra Parmesan.

pasta shells, frozen peas, olive oil, butter, garlic, zucchini, lemon zest, lemon juice, parmesan cheese, extra virgin olive oil, ricotta

Taken from recipes-plus.com/api/v2.0/recipes/28369 (may not work)