Usuba
Pasta conchiglie with vegetables and lemon sauce
A light dish with crispy asparagus, edamame beans, and fresh herbs. Pasta is prepared in white wine with lemon, arugula, and cherry tomatoes. Finished with ricotta and lemon zest.
- Total
- 30 min
- Standard serving
- 363 g
Ingredients
Total 13- Shelled edamame beansfrozen
43.75 g≈ 4 tbsp - Asparagus
75 g≈ 3 pcs - Whole Wheat Conchiglie Pasta
125 g≈ 3/4 cup - Extra virgin olive oil
7.5 ml≈ 1.5 tsp - Shallot
6.25 g≈ 1/4 pcs - Dry white wine
20 ml≈ 1.5 tbsp - Lemon
12.5 g≈ 1/4 pcs - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Arugula
7.5 g≈ 1.5 sprig - Cherry tomatoesyellow
50 g≈ 3.5 pcs - Ricotta cheese
7.875 g≈ 1.5 tsp - Chopped oniongreen
6.375 g≈ 1.5 tsp
Instructions
- 1
Step 1
Cut the asparagus into small pieces. Boil the asparagus and edamame beans in boiling water for 3–4 minutes. Drain the water and transfer the vegetables to a bowl.
- 2
Step 2
Boil the pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- 3
Step 3
Heat 0.5 tablespoon of olive oil in a pan over medium heat. Add finely chopped shallot and cook, stirring, until transparent for 3-4 minutes.
- 4
Step 4
Pour in the dry white wine, bring to a boil and let it evaporate by half.
- 5
Step 5
Squeeze the lemon. Add the lemon juice to the pan with the boiled beans and asparagus, pasta and a glass of pasta water. Salt and stir. Add arugula and halved cherry tomatoes.
- 6
Step 6
Add ricotta and green onions. Drizzle with the remaining olive oil and sprinkle with grated lemon zest. Season with salt and pepper. Serve immediately.
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