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Pasta Primavera mit grünem Spargel, Erbsen und Zitronen-Ricotta in einer weißen tiefen Schüssel, daneben ein schlankes Weißweinglas mit hellgoldenem Sauvignon Blanc, frische Zitrone und Kräuter als Dekoration

Pasta Primavera with green asparagus, peas, and lemon ricotta

Australian wine to kick off summer: Pasta Primavera with crisp green asparagus, fresh peas, and a light lemon-ricotta sauce—paired with the lively Whippet Sauvignon Blanc from Longview in the Adelaide Hills. Fresh, green, and on the table in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta, Vegetarian
Cuisine Seasonal, Vegetarian
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Großer Topf für die Pasta
  • 1 Weite Pfanne oder Sauteuse
  • 1 Reibe für Parmesan und Zitronenabrieb
  • 1 Schneidebrett und scharfes Messer
  • 1 Schüssel zum Anrichten

Ingredients
  

FOR THE PASTA:

  • 250 g Pasta Tagliatelle, linguine, or pappardelle
  • Sea salt for the cooking water

FOR THE VEGETABLES & SAUCE:

  • 300 g green asparagus Woody ends trimmed off, cut into 4-cm pieces
  • 150 g fresh peas or frozen peas, thawed
  • 2 garlic cloves finely chopped
  • 2 Tablespoon of olive oil
  • 100 ml dry white wine e.g., the Whippet Sauvignon Blanc
  • 150 g Ricotta
  • Zest and juice of 1 lemon
  • 40 g Parmesan cheese finely grated
  • 1 A handful of fresh mint or basil coarsely plucked
  • Salt white pepper
  • 2 1 tablespoon of pasta cooking water to thicken

Instructions
 

COOKING PASTA:

  • Fill a large pot with plenty of salted water and bring to a boil. Cook the pasta according to the package instructions until al dente. Before draining, scoop out 2 tablespoons of the cooking water and set aside.

COOKING VEGETABLES:

  • Heat the olive oil in a large skillet over medium heat. Sauté the garlic for 1 minute, being careful not to brown it. Add the asparagus pieces and sauté for 3–4 minutes, turning occasionally, until they are lightly browned and still crisp-tender. Pour in the white wine and let it reduce briefly. Add the peas and cook for another 2 minutes.

FINISHING THE SAUCE:

  • Add the ricotta, lemon zest, and lemon juice to the pan and gently fold in. Season to taste with salt and white pepper. Add the reserved pasta cooking water a spoonful at a time until a creamy, slightly thickened sauce forms.

FINISH:

  • Add the drained pasta directly to the pan and gently toss everything together. Fold in the Parmesan. Roughly tear fresh mint or basil and sprinkle it over the top. Serve immediately.

SERVE:

  • Divide the pasta between two deep plates or bowls. Finish with a sprinkle of lemon zest, freshly grated Parmesan, and a drizzle of good olive oil. Serve the Whippet Sauvignon Blanc at 8–10 °C.

SIDE DISHES:

  • Toasted ciabatta or focaccia for mopping up the sauce
  • Green salad with lemon vinaigrette as a light appetizer

Nutrition

Calories: 620kcalCarbohydrates: 24gProtein: 78gFat: 20g
Keyword Adelaide Hills, Green asparagus, Lemon Ricotta, Pasta Primavera, peas, Quick recipe, Sauvignon Blanc, Summer Recipe, vegetarian pasta, Wine from Australia
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