CHARRED SPRING VEG PASTA SALAD W BASIL + RICOTTA VINAIGRETTE
CHARRED SPRING VEG PASTA SALAD W BASIL + RICOTTA VINAIGRETTE 🤌🏼🤌🏼 the best part? This can be eaten hot or cold 🤘🏼this is such a good summertime pasta - lots of in-season produce, and so fresh with that basil 😮💨😮💨 Choose your adventure here and get pick your fav veggies. I did asparagus, zucchini, and peas because they’re in season & I wanted everything GREEN 🌱 I did 1 cup chopped asparagus, 1.5c chopped zucchini, and 3/4c peas. sauté your veg in a hot pan with olive oil and salt to get them charred (this adds flavor). Add veggies to a bowl & set aside. Cook your pasta til al dente - I did about 3 cups (225g). Start your vinaigrette. To a blender add 3/4c ricotta, 2 tbsp red wine vinegar, 1 small garlic clove, pinch of salt (to taste), pinch of red pepper flakes (to taste), 6 large basil leaves and blend. Stir in 2 tbsp of olive oil, and 1 tbsp of water to thin it out. Toss everything together and top with fresh parm, lemon zest, cracked black pepper, and fresh basil 🤌🏼 enjoy!
What you need
Instructions
1. Choose your favorite vegetables. For this recipe, use 1 cup chopped asparagus, 1.5 cups chopped zucchini, and 3/4 cup peas. 2. Sauté the chosen vegetables in a hot pan with olive oil and salt until charred. Set aside in a bowl. 3. Cook about 3 cups (225g) of pasta until al dente. Drain and set aside. 4. To prepare the vinaigrette, add 3/4 cup ricotta, 2 tablespoons red wine vinegar, 1 small garlic clove, a pinch of salt (to taste), a pinch of red pepper flakes (to taste), and 6 large basil leaves to a blender. Blend until smooth. 5. Stir in 2 tablespoons of olive oil and 1 tablespoon of water into the vinaigrette to thin it out. 6. Combine the cooked pasta, charred vegetables, and the basil + ricotta vinaigrette in a large bowl and toss everything together. 7. Top with fresh Parmesan, lemon zest, cracked black pepper, and fresh basil. Serve hot or cold.View original recipe