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.