Pea tendrils, the tender tips of pea vines that taste just like the peas, make an unexpected and charming garnish.

Southern Living
This Story Originally Appeared On myrecipes.com

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Credit: Alison Miksch

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut asparagus into 1-inch pieces, discarding tough ends. Cut snap peas in half.

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  • Stir together ricotta, lemon juice, 1 tsp. zest, and 1/4 tsp. salt in a medium bowl.

  • Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Add asparagus and sugar snap peas, and cook 2 to 3 minutes or until tender. Drain pasta mixture, reserving 1/4 cup pasta water. Return pasta to pot. Stir in olive oil, radishes, and reserved pasta water.

  • Spread half of ricotta mixture in serving dish; top with pasta mixture. Dollop with remaining ricotta mixture. Sprinkle with mint and remaining zest. Add pepper to taste. Serve immediately.

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