I love summer because the markets (and of course nature) is colourful, bright and fragrant. Every Saturday I get up early to go to Budapest’s biggest organic farmers market. The vegetables and fruits are grown with care by the farmers I got to know in the last few years.
Since we have owned a small parcel in a community garden I appreciate the farmers hard work even more that’s why I like supporting them. As much as possible I always use fresh stuff, so the food I prepare is full of healthy ingredients that are straight from the plant or that are made with as little processing and as few added flavorings as possible, keeping nutrients and original flavors intact.
This is how this simply pasta dish was born. Green vegetables and herbs (bought at the market) lightened with creamy, white ricotta and a touch of lemon juice.
Green Asparagus and Pea Ricotta Pesto Spagetthi
Ingredients (serves 2)
– 200 g spagetthi
– 150 g ricotta
– 140 g fresh green shelled peas
– 180 g green asparagus, discard the wooden parts
– 1 clove garlic
– 125 ml extra virgin olive oil
– juice of 1/2 lemon
– 6 pieces of basil leaves
– 3 pieces of mint leaves
– sea salt and black pepper
In a medium sized pan bring water to a boil. Put the peas and asparagus into the water and blanch them for 1 minute, then drain and pass them under cold water for a few seconds to keep the nice bright green colour.
Add salt into the boiling water and cook the spagetthi al dente. Drain and set aside.
In a food processor blend peas, chopped asparagus with all the remaining ingredients (ricotta, garlic, olive oil, lemon juice, basil and mint leaves). Season with salt and pepper.
Pour the creamy pesto sauce over the cooked spagetthi and stir well. Serve the creamy spagetthi onto plates, top with fresh peas and black pepper.