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Bucatini with Pea Pesto, Ricotta, and Shaved Asparagus

BUCATINI PEA PESTO RICOTTA SHAVED ASPARAGUS recipeThis simple yet satisfying pasta dish requires no cooking (aside from the pasta), making it quick to throw together. The thinly shaved asparagus soften from the heat of the pasta, turning them into supple, satiny ribbons.


Bucatini with Pea Pesto, Ricotta, and Shaved Asparagus

Susan Spungen
You can use spaghetti instead of bucatini.
Course Dinner, Lunch
Cuisine Italian
Servings 4 servings


  • 1 cup fresh or thawed frozen peas
  • 1 garlic clove
  • 1/2 cup grated pecorino or Parmesan (1/2 ounce)
  • 1/2 loosely packed cup herbs, such as mint, basil, or parsley
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper
  • 8 ounces bucatini
  • 1 lemon
  • 1 cup ricotta, preferably fresh
  • 8 ounces asparagus, shaved with a vegetable peeler
  • Red pepper flakes


  • Combine the peas, garlic, cheese, herbs, oil, salt, and pepper in a food processor. Pulse to a coarse puree.
  • Cook the pasta in well-salted water until al dente.
  • Scoop out 1 cup of pasta water and drain the pasta.
  • Return the pasta to the pot and toss with the pea pesto. Loosen with some pasta water. Season with salt and pepper to taste.
  • Divide among four bowls and grate lemon zest over the bowls. Squeeze the lemon over each serving.
  • Dollop the ricotta over each serving and top with the asparagus.
  • Sprinkle with red pepper flakes.


Veg Forward by Susan Spungen
Recipe reprinted with permission from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate by Susan Spungen (Harper Celebrate, 2023). Photography by Susan Spungen.
Keyword Asparagus, Basil, Bucatini, Garlic, Lemon, Mint, Parmesan, Parsley, Peas, Red pepper flakes, Ricotta, Susan Spungen, Veg Forward

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