A Late Spring Supper

Photo © Anne-Marie Minhall

A blue sky, some warmth on the bones & the sunglasses have been liberated from their case.

A change in the weather signals to me that it's time for a menu shift.

Messicani Pasta, Ricotta, Asparagus & Broad Beans.

To look forward to then, green & tasty goodness, light swirled pasta & some creamy indulgence from the Ricotta.

Quick to cook, too.

For two ..

200g Broad Beans (fresh or frozen - given the season, I used frozen)

8 Asparagus Spears

125g Messicani (or Orecchiette)

100g Ricotta

1tbsp Olive Oil 

Into a pan of boiling water, add the broad beans & your pasta - both should take around 9 to 10 minutes to cook

Remove the beans & the pasta from the pan (keep the water on the heat) & place into a bowl before adding a splash of the olive oil

Pop a colander on top of the saucepan & put the asparagus in before putting a lid on - 4 to 5 minutes should see them turn tender

The ricotta goes into a bowl with the rest of the olive oil & plenty of black pepper, give it a good stir 

Drop generous spoonfuls of the ricotta on to the pasta, broad beans & asparagus & serve

Also making the plates that evening, some cold Smoked Chicken.

A light & bright plate of food for Springtime.

AMM