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Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter

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“The browned butter is the secret to this dish. The recipe was published in the Toronto Star and credited to the San Francisco Chronicle.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
  2. Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
  3. Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
  4. Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
  5. Season with salt and pepper.
  6. Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
  7. Stir mint and lemon zest into pasta and divide pasta among four bowls.
  8. Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.

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