Pasta with Ricotta Lemon Sauce

Ingredients

• 500 g Green Asparagus
• 400 g Green Beans
• Salt
• 400 g farfalle
• 1 Garlic clove
• 2 tbsp pine nuts
• 1 tbsp Olive Oil
• 200 g ricotta
• 0.5 untreated lemon (juice and zest)
• Pepper
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Peel the lower third of the asparagus. Wash, trim the beans, and blanch with asparagus in salted water for about 10 minutes. Shock, drain, and cut into halves or thirds as desired.

2. 2.

   Cook the pasta in salted water until al dente.

3. 3.

   Peel and finely chop the garlic. Sauté with pine nuts in hot oil for 1-2 minutes. Reduce heat, stir in ricotta, lemon juice, and zest, then toss the vegetables in the sauce. Season with salt and pepper.

4. 4.

   Toss the drained pasta (add a splash of pasta water if needed), plate, and garnish with Parmesan before serving.