This simple garden side dish can be served at the end of the week and covered. table in the fresh air. The composition, in addition to the pasta itself, includes summer seasonal vegetables. You can add everything that grows in the garden, for example, a combination of sugar peas will be delicious, sweet pepper, radish and lots of fresh herbs (you can several species). Before adding to the salad, peas are boiled in for a couple of minutes, and the radish and bell peppers quickly fry in garlic butter. Their juices along with butter and melting Parmesan will turn into an amazing creamy pasta sauce. Serve pasta with ricotta, whipped with lemon zest, and enjoy its vegetable juiciness and refreshing taste. friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr Gemelli pastes (spirals)
- 2 tbsp. sugar peas in pods, chopped and chopped pieces of 2 cm. (approximately 200 gr.)
- 6 tbsp. l unsalted butter
- 2 cloves of garlic, chopped
- 6 radishes, finely chopped (about 1 tbsp.)
- 1 small yellow bell pepper, thinly sliced
- 0.5 tbsp. grated parmesan cheese (approx. 30 gr.)
- 2/3 Art. chopped fresh herbs (e.g. parsley, basil and / or chives)
- 1 tbsp. ricotta
- 1 tsp finely grated lemon zest
Recipes with similar ingredients: spiral fusilli pasta, peas sugar in pods, sweet peppers, parmesan cheese, ricotta cheese, radish, chives, basil
Recipe preparation:
- In a large pan, bring salted water to a boil. Add the pasta and cook as recommended on packaging, adding peas 2 minutes before cooked. Separate separately 0.5 tbsp. water from pasta, drain the rest.
- Meanwhile, in a large frying pan over moderate heat melt 3 tbsp. l butter. Add garlic, 0.5 tsp. salt and a little ground black pepper; fry until garlic softens, about 1 minute. Add radishes and bell peppers, fry, stirring, until soft, about 2 minutes. Add half deferred pasta water and cook until vegetables are tender, another 2 minutes. Salt and pepper to taste.
- Add pasta and peas to the pan along with the remaining 3 Art. l butter, parmesan and almost all the greens, leaving several serving spoons; mix evenly distributing everything ingredients, adding enough remaining pasta water, to make the sauce more liquid. Salt and pepper to taste.
- Mix in a bowl ricotta, 1 tbsp. l water, lemon zest and a pinch of salt. Add lemon ricotta to each serving and sprinkle remaining greens.
