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

Name: Pasta With Sugar Snap Peas, Asparagus, Ricotta & Brown Butter
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 3
Cuisine: Global
Ingredients: 1 bunch asparagus, tips only (top inch or so), stalks reserved for other use; 59 milliliters butter; 3 servings Coarse salt and freshly ground pepper; 6 Tbsps fresh ricotta; 59 milliliters toasted, coarsely chopped hazelnuts; 1 Juice lemon; 1 Tbsp minced lemon zest; 1 Tbsp thinly sliced mint; 1 Tbsp olive oil; 1 onion, sliced thin; 142 grams snap peas, cut into 1/2-inch lengths; 227 grams whole-wheat pasta, such as rotini

Past A mixture of onion, snap peas, coarse salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.