Whole Wheat Spaghetti in a Lemon-Garlic Vinaigrette with Spring Peas, Asparagus, Ricotta & Mint2 servings dry Whole Wheat Spaghetti1 1/2 cup Spring Peas in pods1/4 pound fresh Asparagus1/2 cup Ricotta Cheese1/4 cup of fresh Mint, chopped2/3 cup Extra Virgin Olive Oil (plus more for pasta)1 Lemon1 clove Garlic Salt & Pepper
Bring a large pot of water to boil with a tablespoon of olive oil and a couple pinches of salt. Bring a medium sized pot of water to boil. Prepare an ice bath (ice in a bowl of water). Chop asparagus and spring peas. Once large pot of water is boiling, add pasta. Cook until al dente and drain. In the medium sized pot, add asparagus and peas. Cook for about 1 minute, then drain and add to ice bath to cool. Add to a bowl, whisk together 2/3 cup olive oil and the juice and zest of one lemon with garlic. Salt to taste. In a saute pan, toss pasta with lemon vinaigrette and vegetables to coat. Salt and pepper to taste and bring to warm temperature. Remove from heat and plate in bowls. Top with a few spoonfuls of ricotta, a generous amount of mint and fresh pepper. Toss together as you eat.
This past weekend, I attended one of my best friend’s bachelorette party in Greenport, Long Island. We stayed at the amazing Silver Sands Motel (I can’t express how I adore their bright yellow outdated kitchen, 70’s carpet, buckets of snacks), then went to a few wineries around the area the next morning. It was a beautiful day and we tried so many delicious wines (and some so-so ones). If you’re ever looking for a little jaunt in the New York area, it can’t be beat. I recommend a sober, patient driver who does not care if everyone in the car sings loudly to 90’s music the entire afternoon (thanks Mads!)