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Spring Green Pasta
Ingredients:
2 tablespoons roasted garlic, minced
1 cup edamame, defrosted
1 cup sugar snap peas, blanched, shocked, cut into 1 inch pieces
2 cups asparagus tips and tops, blanched, shocked, cut into 2 inch pieces
1 cup artichoke hearts, quartered
1 red pepper, roasted, peeled, diced
1/2 cup cream
1 1/2 cups ricotta cheese
2 oz. fresh basil, chiffonade
1/2 bunch parsley, minced
1 lb. whole grain pasta, cooked
Directions:
1. In small sauce pan heat cream to a scald.
2. Add in ricotta cheese and keep at a low heat.
3. Heat a large sauté pan to medium high heat.
4. Lightly coat bottom of the pan with oil.
5. Add garlic and edamame.
6. Sauté for 2 minutes, add asparagus, peas, artichokes and roasted red pepper. Sauté just until heated. Add basil and parsley.
7. Toss vegetable mixture with pasta.
8. Ladle sauce over pasta and toss to coat.
9. Enjoy!
