Asparagus Peas And Basil Piselli Con Asparagi E Basilico Recipes

ROASTED ASPARAGUS AND PEAS

Steps:

• Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
• Preheat the oven to 450 degrees F.
• Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
• Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
• Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

ASPARAGUS WITH FRESH BASIL SAUCE

Steps:

• In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.

RAVIOLI DI RICOTTA E ASPARAGI CON SALSA DI PISELLI

Steps:

• Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)
• Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
• Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. (Can be made 6 hours ahead. Cover; chill.)
• Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.

PLEASING PEAS AND ASPARAGUS

Steps:

• In a large saucepan, bring water to a boil. Add peas, asparagus, butter, parsley, garlic salt if desired and pepper. Return to a boil. , Reduce heat; cover and simmer until asparagus is crisp-tender, about 10 minutes. Drain; serve immediately.