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Savoury

Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta

May 4, 2014

Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta

Hellooo

This is one of the few times I’ve emerged from my cocoon of past papers, mymaths, coloured pens and calculations in 4 weeks. My mocks exams are over, but that’s just the beginning. Real exams start in two weeks so I’ll probably be scarce until the end of June.

Right now I’m faced with a feedly of so many unread items that it has given up using numbers and just shows a dot instead. Plus a glaring 3-digit Mailbox App notification and two baking books to experiment with.

Asparagus

The good news is, there’s so much fresh produce around now, all my favourites are coming into season. No. 1: asparagus. Followed by peas (which I will eat MOUNTAINS of fresh from the pod) and broad beans.

What better way is there to celebrate all of this delicious stuff than combining it into a simple, quick pasta dish. It’s perfect for an easy week night meal and there’s not to much messing around with the ingredients so you really let the freshness of them greens take center-stage.

Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta

You may have noticed that there’s basil and lemon in there too – not an uncommon pairing on here. I just find it to be such a light, perfect way to lift the flavours without having to get pesto involved. Don’t get me wrong, I love pesto 100%, but it can monopolize the other ingredients in a dish and make it Basil-Olive Oil Central. Whereas I wanted it to be more like a basil-olive oil post-it note, if that makes sense (probably not..).

Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta

I also got to use this ADORABLE casarecce pasta! It’s so twirly and the perfect shape for the asparagus and sugar snaps. Of course something like penne or fusilli would work just as well but uhhh would it look as cute? – nuh uh.

I’m also suggesting that if there are some carnivore-centric people around, an addition of some crumbled smoky bacon, pancetta or grilled chicken would not go amiss here.

Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta

Besides the produce, it’s also the perfect time for some niiiice, cold cocktails!! HEYO.

I had my first Long Island Iced Tea last week (which I found surprisingly tasty – I was a bit sceptical of the mixture of 5 different types of alcohol with coke and lime, but it does work!) and a super refreshing Mango Mojito yesterday at The Fable Bar whilst having brunch with Rachel. (p.s. the waffles there are to die for. I think they’re like liege-style waffles….and now you can bet that I’m obsessing about making them at home).

Sooo I’m thinking next week we can booze it up around here – yeah?

Whatever I’m already crushing that ice so you’d better prepare yoselves.

Griddled Asparagus and Sugar Snap Peas

 

Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta

Ingredients

  • 2 cups (200 g) casarecce pasta
  • 1 tbsp extra virgin olive oil
  • a small handful of fresh basil leaves , finely chopped
  • Zest and juice of a lemon
  • salt for seasoning
  • 7 oz (200 g) asparagus (bend each stalk until it snaps to remove the woody ends)
  • 7 oz (200 g) sugar snap peas
  • 4 oz (110 g) ricotta cheese

Instructions

  1. In a large pot of well-salted, boiling water cook the pasta until al-dente (according to the directions on the packet). Drain the pasta, return it to the pot and toss with the olive oil, chopped basil, lemon zest and half of the lemon juice. Season with salt, to taste. Discard the remaining lemon juice and set the pasta aside.
  2. In a griddle pan, cook the asparagus spears over a high heat for a few minutes - turning them over using kitchen tongs - until tender and slightly charred. Thinly slice the sugar snap peas length-ways into strips.
  3. In a large serving bowl, arrange the pasta, grilled asparagus and sliced sugar snap peas. Dot with spoonfuls of the ricotta cheese. Serve warm or at room temperature.

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  • mimi May 4, 2014 at 2:28 pm

    Simple, spring perfection!

    • Izy May 4, 2014 at 3:39 pm

      exactly, thanks Mimi!

  • Katrina @ WVS May 4, 2014 at 3:09 pm

    I loooove the looks of this! So simple and pretty too! 🙂

    • Izy May 4, 2014 at 3:39 pm

      thanks Katrina!

  • How to Philosophize with Cake May 4, 2014 at 3:32 pm

    That looks awesome! I have to say, that measuring cup is so cute. And basil and lemon is definitely a combination I’ll have to try somewhere along the line…

    • Izy May 4, 2014 at 3:38 pm

      Thanks June! I looove the measuring cup, it’s from West Elm 🙂 Oooh please do try it, it’s effing awesome

  • Sophie Harriet May 4, 2014 at 3:44 pm

    This looks to die for, Izy! I just love simple, healthy, honest-to-goodness recipes, that I can whip up and take to uni with me! Can’t wait to try this!

  • Magda May 4, 2014 at 5:02 pm

    I love this type of pasta dishes, Izy. So refreshing and simple and quick to make. I have been devouring asparagus too this past month… I love spring vegetables!
    Good luck on your exams!

  • Belinda@themoonblushbaker May 4, 2014 at 5:23 pm

    I am totally crushing on this recipe! Too bad summer is over in Aussie but I look forward to see how the warmmer weather inspires you.

  • Librarian Lavender May 4, 2014 at 5:23 pm

    I love anything with asparagus and this recipe is looking really delicious! Good luck studying for your exams!

  • molly yeh May 4, 2014 at 5:34 pm

    whoa, girl, your exams sound intense! i feel so old saying this but i actually forgot how crazy pants the end of high school was! it’ll all be over soon (…is the best advice i can think of this early on a sunday?) but luckily you live in a magical land where it’s legal to have a long island ice tea after your exams 🙂

    and produce! oh heavens i am so jealous of your delicious looking veggies. it’s still parka weather here…

  • Jessica | Portuguese Girl Cooks May 4, 2014 at 6:36 pm

    I love the simplicity of this as it is so easy to go overboard sometimes with ingredients. I bet this would taste amazing with homemade ricotta. Gorgeous! Good luck on all your exams!

  • Jj May 4, 2014 at 7:21 pm

    A good book club meal I think!

  • Sunday Foodie Likes May 4, 2014 at 7:40 pm

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  • Rachel May 4, 2014 at 7:48 pm

    This looks fabulous. Though, I’m not sure it is really accurate to call our trip to The Fable as *brunch*!

  • Allyson May 4, 2014 at 7:49 pm

    Gorgeous. I love it when the asparagus is in season. I eat it on everything. Good luck with your exams, afterwards you’ll have to celebrate with cake and cocktails.

  • dana May 4, 2014 at 8:02 pm

    Swoon!

  • Lucy May 4, 2014 at 9:19 pm

    Spring vegetables are my favourites and asparagus.. I can’t get enough of it! I might make this for my boyfriend who is very very picky so if it goes down well with him (which I’m sure it will with all these delicious combinations) I’ll put it in my recipe book xxx
    La Lingua : Food, Life, Love, Friends, Travel, Italy

  • Henrietta May 4, 2014 at 9:54 pm

    Looks so yum! Do you grow all your veg on an allotment or do you have any preferred fresh produce markets around the southwest London area? (Or supermarkets, but I would love any food market reccomendation!)

  • Tieghan May 5, 2014 at 4:27 am

    Dear god, this is gorgeous. Your photos are the best. Seriously, the best. And I love you plate.

    Good luck on the exams!

    • Tieghan May 5, 2014 at 4:28 am

      *Oops I mean I love your plates. Sorry! 😉

  • Matt Robinson May 5, 2014 at 6:29 am

    What an amazing pasta dish, especially with my favorite, asparagus. Such beautiful pictures too. I am imagining this
    on a warm summer night. So perfect, thanks!

  • Lina May 5, 2014 at 3:07 pm

    Ooo this is beautiful! So bright and springy! And I do loooove that pasta. The right pasta shape certainly does make the dish taste different. It’s a real thing.

    I bet these flavors are perfect with some crumbly bacon… Yum!

  • Millie May 6, 2014 at 9:47 am

    Loving the fresh sound of this! And since it’s FINALLY getting warm in london I think this means many more picnics – so this seems perfect!

    Ps. Good luck with your exams! Mine start this week too 😮

  • Teffy Perk May 6, 2014 at 9:44 pm

    Izzy that looks delicious!!
    I love asparagus, so I definitely don’t need a reason to gobble this up.

    {Teffy’s Perks} X

  • Elizabeth May 8, 2014 at 11:59 am

    Love a simple dish that allows the already perfect flavor fresh asparagus to shine through. I have some ewe cream cheese (randomly included by our CSA last week) and some purple heirloom asparagus that I might try using with this recipe. Looking forward to your cocktail post.

  • Abbie @ Needs Salt May 8, 2014 at 2:32 pm

    This dish is beautiful! And so perfect for summer. I’m going to try making this for company sometime soon. It’s so pretty. (And you’re right, that pasta is adorable. They must not sell it in the US!)
    Pinning!

  • DessertForTwo May 8, 2014 at 6:50 pm

    I could be wrong, but I think you just turned 21. I’m so blown away by your sophisticated taste in cocktails at such a young age! If I could go back and eliminate all the cheap amaretto sours in my early 20s, I would. Stay classy, chick! 🙂

    Love this pasta dish!

  • Trish May 12, 2014 at 4:12 pm

    Oh my goodness. Just stumbled across your blog and I LOVE it! Your photos are absolutely stunning.
    Trish

  • Phoebe Lapine @FeedMePhoebe May 19, 2014 at 9:35 pm

    This looks so fresh and delicious. I’m sure it would make a perfect weeknight meal!

  • Chaya May 21, 2014 at 11:32 pm

    Anything with asparagus and snap peas draws me in. I actually just made The Smitten Kitchen’s ricotta sugar snap pea pasta and it was delicious! This looks amazing too.

  • Helen @ Scrummy Lane May 24, 2014 at 8:28 am

    I blogged about a dish so similar to this a couple of days ago and it was absolutely delicious. So fresh-tasting and perfect for spring. Love the way you let the veggies take centre stage in your dish, and of course beautiful photos as ever.

  • Olivia June 1, 2014 at 4:18 pm

    I love your little beaker measuring cups. They are super cute! Where did you get them?

    • Izy June 2, 2014 at 2:08 am

      West Elm!! 🙂

  • Laura @ Laura's Culinary Adventures June 13, 2014 at 9:45 pm

    What a beautiful dish! Good luck on school!

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  • Dana June 26, 2014 at 10:25 am

    Great recipe! I must to try it, thanks!

  • Maddy July 2, 2014 at 12:11 am

    This looks absolutely incredible – the colors! the cute pastas! the cheese! And I just love your photo styling. Two thumbs up for everything in this post!

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