Lemon Trofie Pasta
Courtesy of Keli Sim Deritis, Poggi Bonsi
1 Package La Bella Angolina Trofie
1/2 lb Asparagus Chopped into 1 inch pieces
1 cup Fresh Peas
1 1/2 cups Whole Milk Ricotta Cheese
1 Tbsp Lemon Zest
1/4 Cup Casina Rossa EVOO with Sicilian Lemon
1 Pinch Casina Rossa Herbs & Salt
Fresh Ground Black Pepper, to taste
1/4 cup Fresh Italian Parsley Chopped
Freshly Grated Parmesan Cheese, to taste
Boil a large pot of water; cook Trofie pasta in well-salted water according to package directions.
While pasta cooks chop 1lb of asparagus into 1 inch pieces. Add Chopped asparagus and peas to pot with cooking pasta; let everything cook together until al dente.
In a separate mixing bowl combine 1 1/2 cups whole milk ricotta cheese, 1 tbsp lemon zest, 1/4 cup Casina Rossa EVOO with Sicilian Lemon,
A pinch of Casina Rossa Herbs & Salt and fresh ground pepper to taste. Mix well.
Place pasta and veggies in large serving bowl.
Add cheese mixture, stir to combine all ingredients.
Sprinkle fresh grated parmesan cheese and Italian parsley on top.