Wednesday, May 22, 2013

WWDH - Rigatoni with Peas, Asparagus and Ricotta



This week's Wednesday with Donna Hay pick came from Chaya, who selected Rigatoni with Peas, Asparagus and Ricotta from p130 of Modern Classics I.

This is such a simple, light, fresh dish - it comprises pasta with asparagus, peas (whole and mashed) cooked in chicken stock, ricotta, parmesan, salt, pepper and a little olive oil.  It is quick to make and very easy to eat.  I loved it.

To see what Chaya, Margaret and Kayte thought of this dish, visit their websites.

7 comments:

Johanna GGG said...

love it though would have to keep it for spring

Chaya said...

I am glad you loved this. Yes, it as fun for me to rediscover asparagus.

I like the look of yours. It is more integrated than mine was and I do like that.

Kayte said...

This looks great and I can't wait to make it...will get caught up when I can as we are getting house ready for selling and it is consuming my life at the moment, hopefully have it listed by next week, then I can take time to post again. Your photo of this is very nice, I wish I had a dish of it right now.

Lorraine @ Not Quite Nigella said...

I'm one of those strange people that just love peas! And considering I love asparagus and ricotta, I'd love this dish :D

Kari said...

This looks simple and fresh which is a combination that never gets old :)

teaandscones said...

I am sorry I didn't have time for this one. Your pick makes it look tastier than Donna's picture does. Next week....

Sarah said...

I love it! I agree with Margaret, your picture is great! I think peas and asparagus sound like a brilliant combination. And cheese, yum.