I threw this together for Jen’s Derby party and was pretty happy with it. The ricotta broke up a little more than I’d hoped, but it added a nice creaminess to the pasta salad.
1 box campanelle pasta
1 cup frozen peas, defrosted
zest of one lemon
handful pine nuts
3-4 tbsp pesto (I used homemade)
ricotta, broken into pieces (I used maybe 1/3 of a container?)
1 red pepper
1 bunch asparagus, cut into pieces
Cook pasta according to package directions. For last two minutes of cooking, add asparagus. Immediately drain and run under cold water until pasta and asparagus have cooled.
While pasta is cooking, make pesto if making homemade, and char a red pepper on top of a burner on all sides. Chop red pepper into pieces.
Toss pasta and asparagus with pesto, ricotta and remaining ingredients. Serve cool or room temperature.
Missy's Recipes 