Creamy Lemon Asparagus (Print Version)
# Ingredients:
→ Pasta Salad
01 -
1 pound penne, fusilli, rotini, or farfalle pasta
02 -
1 cup radishes, thinly sliced and halved
03 -
1/4 cup roughly chopped parsley
04 -
1 cup peas (frozen works great)
05 -
1 pound asparagus, cut into 1-inch sections with ends removed
06 -
2 tablespoons dill, finely minced
→ Lemon Ricotta Dressing
07 -
1 clove garlic, grated or minced finely
08 -
1/4 cup good-quality ricotta
09 -
Black pepper to season as you like
10 -
1 teaspoon finely grated lemon zest
11 -
3 tablespoons of fresh lemon juice
12 -
1/4 cup olive oil
13 -
1/2 teaspoon salt (adjust to your preference)
# Instructions:
01 -
In a jar or small bowl, combine the ricotta, lemon juice, olive oil, minced garlic, lemon zest, and salt. Stir or shake it up until it's smooth and creamy. Leave this aside for later.
02 -
Carefully wash the asparagus, chop the tough bottoms off, and cut into 1-inch bits. Rinse the radishes, slice thin, and cut those slices in half so they’re easier to manage.
03 -
Fill a large pot with water, and add salt like you’re seasoning soup. When it boils, drop in the pasta and cook till it's firm but done (check the box for exact timing). Drain, rinse under cold water to cool it down, and let it sit to dry off.
04 -
Make an ice bath in a large bowl. Boil a smaller pot of water, toss in the asparagus, and cook for 2 minutes. Add the peas, cooking another minute till they soften but stay green. Drain, dunk straight into the ice water, then drain again after they’ve cooled off.
05 -
In a big bowl, toss together the pasta, radishes, peas, asparagus, parsley, and dill. Drizzle on the lemon ricotta dressing and mix gently so everything gets lightly covered. Adjust with a touch more olive oil, salt, or pepper if you need.
06 -
You can eat this salad at room temp right away, or chill it in the fridge. It keeps great for up to 5 days in a sealed container—perfect for planning meals in advance.
# Notes:
01 -
Bright and fresh, this pasta dish works as a meatless pick for your next lunch or picnic gathering.
02 -
Try swapping frozen peas for fresh ones if available—just toss them in after the asparagus has cooked for a minute.
03 -
The flavor of the dressing gets even richer over time, so leftovers taste even better the next day.