Ingredients
Pasta
| 1 tbsp | (15 mL) | Canadian unsalted butter |
| ½ cups | (75 g) | yellow onion, chopped |
| 2 | (6 g) | garlic cloves, minced |
| 3¼ cups | (325 g) | pasta, uncooked |
| 2½ cups | (625 mL) | Canadian 2% milk |
| 1½ cups | (375 mL) | vegetable stock |
| ¾ cup | (185 g) | Canadian 10% ricotta |
| 1 | lemon, juiced and zested, adjust to your liking | |
| 1 cup | (120 g) | asparagus, cut into ½ inch lengths |
| 1¼ cups | (200 g) | peas, fresh or frozen |
| Salt and freshly ground pepper, to taste |
Garnish
| 2 tbsp | (30 mL) | Canadian unsalted butter |
| ½ cup | (32 g) | breadcrumbs |
Directions
Garnish
- Heat a large pot over medium heat.
- Melt 2 tbsp butter, add breadcrumbs and stir until golden.
- If desired, season with salt, transfer to a small bowl and set aside.
Pasta
- In the same pot, melt 1 tbsp butter. Add onion and garlic and cook until softened, 3 to 4 minutes.
- Add pasta, milk and vegetable stock. Bring to a gentle boil, then cover and reduce to a simmer.
- Cook 10–15 minutes, stirring often, until pasta is tender and liquid is mostly absorbed.
- Meanwhile, whip ricotta with lemon juice and zest until smooth.
- Add asparagus and peas to the pot and cook 5 minutes, stirring, until tender.
- Stir in whipped ricotta and season with salt and pepper.
- Divide into bowls and top with toasted breadcrumbs. Serve immediately.
Tip
- Add some sharp cheddar into the pasta for another level of flavour.