Pasta Verde with Asparagus, Peas
and Lemon Ricotta
Enjoy with all senses!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
20 min
Enjoy with all senses!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Honey
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring a large pot of lightly salted water to a boil and cook the penne pasta for 8–10 minutes or until "al dente". Reserve some of the cooking water, otherwise drain and keep warm.
2 Prep veggies
Meanwhile, rinse asparagus, green beans and broccoli. Remove woody asparagus stems, and cut asparagus to 3 cm pieces. Remove green bean stems and cut to 3 cm pieces. Separate broccoli to small florets. Peel and crush garlic cloves.
3 Boil veggies
Bring a pot of lightly salted water to a boil and add broccoli. Boil for 2 minutes, then add the asparagus and green beans, and boil for another 2–3 minutes. Drain well.
4 Mix ricotta and lemon
Place ricotta to a small bowl. Carefully wash and dry lemon. Grate the zest with a fine blade. Juice the lemon. Add 0,5 tsp of the grated zest and 1,5 Tbsp of lemon juice to the ricotta. Add honey. Mix well.
5 Fry veggies
Heat oil in a large pan over medium high heat. Fry the boiled broccoli, asparagus and green beans with the crushed garlic, for 2 minutes. Grate parmesan and add in, as well as the green peas. Add a splash of the reserved pasta cooking water. Do a taste test, and season with salt and pepper to taste.
6 Combine
Combine the veggie mixture with the cooked and drained pasta. Add fresh basil leaves. Divide to plates and spoon the lemon ricotta on top.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?