Asparagus and ricotta pasta

Ricotta and asparagus pasta Easy Food
Serves 4
320g asparagus, woody ends snapped off, cut into 2cm lengths
Salt and black pepper
320g pappardelle
130g ricotta
2 tbsp extra-virgin olive oil
30g rocket leaves
40g Parmesan, grated
  1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes. Use a slotted spoon to transfer the asparagus to a bowl of ice-cold water. Drain well and set aside.
  2. Return the pot of water to the boil and add the pasta. Cook for one minute less than the package instructions specify.
  3. Place the Ricotta in a large bowl. When the pasta is ready, stir 80ml of the pasta cooking water into the ricotta.
  4. Drain the pasta and add to the Ricotta. Immediately add the olive oil, asparagus, rocket and Parmesan. Toss to combine and serve immediately.

Per serving: 385kcals, 13.5g fat (4.3g saturated), 49.2g carbs, 1.7g sugars, 17.8g protein, 1.8g fibre, 0.197g sodium

Depending on what you have in the fridge, you can easily sub in green beans in place of the asparagus and spinach for the rocket