Fusilli with Asparagus, Spring Peas and Lemon Ricotta Sauce
Bring a large pot of water to boil. Quickly blanch both asparagus and peas separately and cool each in an ice water bath. Drain and set aside.
Bring a large pot of lightly salted water to a boil for cooking the fusilli.
Add the fusilli to the boiling water and cook, stirring occasionally until it is al dente. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and place in a large bowl.
While the pasta is boiling, stir together the ricotta, ¼ cup of the Parmesan, parsley, lemon zest, garlic, red pepper flakes, lemon juice, sea salt, and pepper in a small bowl until smooth. Add the 1/3 cup reserved pasta cooking water to the ricotta mixture, whisking until smooth.
When ready to serve, toss the pea shoots with lemon juice, olive oil and salt. In a separate bowl, toss the pasta with the ricotta sauce.
To serve, sprinkle with Parmesan and top with pea shoots. Enjoy!
In Your Glass
One of the beauties of this dish is that it can easily be enjoyed with either a red or white wine. I prefer a wine with a bit less tannin giving the asparagus its best chance to shine. In the red category, we would likely pour a Pinot Noir to accompany it. Of course there is also a wide range of white wines that works well too including Shafer’s Red Shoulder Ranch Chardonnay or, just as likely, the Shafer Merlot. Exploration is a big part of the pleasure when finding the food and wine combinations that work best for you.