“Small green peas and salty salad ricotta – just awesome mix, ”says Jeff. Share with friends: 
Photo of the dish: David Maloche Time: 30 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For pasta:
- 340 gr pasta cavatappi
- 110 gr. asparagus, trim the hard ends and finely chop under angle
- 285 gr. frozen peas, thaw
- 1 can (340 gr.) Fried yellow pepper, chopped
- 550 ml. grape tomatoes cut in half
- 1 shallot, chopped
- 1/2 tbsp. fresh dill, chopped
- Ricotta salad cheese (Ricotta salata), for serving
For refueling:
- 1/3 Art. olive oil, plus for spraying
- 2 tsp mustard
- 1 tsp honey
- 1 clove of garlic, grate
- Grated zest and juice of 1 lemon
Recipes with similar ingredients: kavatappi pasta, asparagus, peas, sweet pepper, grape tomatoes, ricotta cheese, lemon juice, shallots, garlic, mustard, honey, dill
Recipe preparation:
- Cook the pasta. Boil a large pot with salted water. Pour pasta and cook following the directions on packaging. Add slices of asparagus 2 minutes before cooking. Drain water with pasta and asparagus, rinse under cold running water, to stop the cooking process. Stir pasta and asparagus with peas, fried peppers, tomatoes, shallots and dill.
- Prepare a dressing. Whisk in a small bowl olive oil, mustard, honey, garlic, zest and lemon juice. Salt and pepper. Pour dressing on pasta salad and mix. Let the salad stand for a while to let it soak. arrange in bowls. Rub a little salad on each serving ricotta, drizzle with olive oil and season with pepper.
