Prep time: 5 minutes
Cooking time: 15 minutes
8oz/225g short pasta ( I used whole wheat penne rigate)8oz/225g light ricotta cheese
1 tbsp fresh lemon basil, chopped
1-2 tbsp baby radish shoots
2 tbsp chives (I even had flowers to add - I do love my local farmers market)
5 roasted asparagus spears, cut into 1" pieces
juice of 1/2 lemon
2 tbsp fresh basil leaves, chopped
2-3 tbsp pasta cooking waterfreshly ground black pepper
more lemon juice to taste
- Boil and salt a large pot of water and cook your pasta. Reserve 1/2 cup of the pasta water for the sauce.
- Drain pasta and return to the pot.
- Add the rest of the ingredients and toss, adding a little pasta water a tbsp at a time, if you need more "sauce".
- Taste for seasoning and add more lemon juice if desired.
- Toss and serve