Spring Ricotta Pasta

This Spring Ricotta Pasta with Pancetta, Peas, Asparagus & Mushrooms is the perfect balance of cozy and fresh. A silky, protein-packed ricotta sauce replaces heavy cream, while crispy pancetta, sweet peas, and tender asparagus bring all the best flavors of spring. Tossed with Banza shells for an extra boost of protein and fiber, this dish is light, satisfying, and packed with flavor!

Ingredients:

• 1 lb Banza shells

• 8 oz pancetta

• 2 shallots, finely chopped

• 6 oz mushrooms, diced

• 1/2 asparagus bunch, trimmed & diced (1-inch pieces)

• Salt & black pepper, to taste

• 1 tsp red pepper flakes (optional)

• 2-6 cloves garlic, minced (to taste)

• ½ cup dry white wine, optional (sav blanc, pinot grigio)

• 1 cup whole milk ricotta (or cottage cheese)

• 2 tbsp olive oil (skip if using cottage cheese)

• ¼ - ½  cup milk (based on desired thickness)

• 1 cup freshly grated parmesan, more to taste (divided)

• Zest from 1 lemon, divided

• 1 cup frozen peas

• Juice from ½ lemon

Instructions:

1. In a blender or food processor, blend the ricotta, olive oil, pinch of salt and pepper, half of the lemon zest, half of the Parmesan, and milk until smooth. Set aside.

2. Bring a large pot of salted water to a boil and cook the Banza shells until al dente. Drain and rinse with cold water. Set aside.

3. Add the pancetta to a cold large pan, then turn the heat to medium. Cook until crispy, about 5-10 minutes. Remove with a slotted spoon and set aside. Drain excess fat, leaving about 2 tablespoons in the pan.

4. Add the shallots and mushrooms, sautéing for about 7-10 minutes until the mushrooms are browned.

5. Stir in the asparagus and cook for another 2-3 minutes, just until tender. Add the garlic, red pepper flakes (if using), salt, and black pepper, and cook for another minute until fragrant.

6. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce for a couple of minutes.

7. Lower the heat and stir in the blended ricotta sauce until fully incorporated. Add the peas, remaining Parmesan, and crispy pancetta (reserving some for garnish). Stir until combined.

8. Add the Banza pasta and gently toss to coat. Stir in the remaining lemon zest and the juice from ½ a lemon. Taste and adjust seasoning as needed.

9. Garnish with extra Parmesan, pancetta, and black pepper. Enjoy!

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes