Pasta with lemon is my favorite. I love making new recipes that involve lemon and fresh spring vegetables, and ricotta is some of my favorite cheese. I’m stoked with how this dish came out!

You’ll need:

• 1 pound large pasta shells
• 1/2 pound fresh asparagus
• 8 oz sugar snap peas
• 1 cup ricotta cheese
• 2 teaspoons lemon zest
• 4 teaspoons fresh lemon juice
• 1 tablespoon olive oil

Instructions:

1. Cut asparagus into 1-inch pieces, discarding tough ends. Cut sugar snap peas in half.
2. Stir together ricotta, lemon juice, 1 teaspoon lemon zest and 1/4 tsp salt in a medium bowl.
3. Bring a pot of water to a boil in a stockpot over high heat. Add 1/8 cup salt, return to a boil. Add pasta and cook until al dente, 11 minutes.
4. Add asparagus and sugar snap peas, and cook 2-3 minutes or until tender. Reserve 1/4 cup pasta water.
5. Drain pasta and return to pot. Stir in olive oil and reserved pasta water.
6. Spread half of ricotta mixture in serving dish. Top with pasta mixture. Dollop with remaining ricotta mixture. Sprinkle with remaining lemon zest and pepper.