Pasta Primavera with Salami


12 oz fettuccine
3 tbsp olive oil
6 cloves garlic, thinly sliced
1/4 tsp red pepper flakes
1 bunch (1 lb) asparagus, trimmed and cut in 2-inch pieces
1 pkg (4 oz) Fiorucci 100% Natural Uncured Italian Dry Salami, sliced in 1/2-inch ribbons
1 cup shelled fresh peas
4 green onions, thinly sliced
1/2 tsp each salt and pepper, divided
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice


Prep time: 15 minutes |  Cook time: 20 minutes | Total time: 35 minutes

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, heat oil in large skillet over medium heat. Cook garlic and red pepper flakes for 1 to 2 minutes or until softened and fragrant. Stir in asparagus, salami, peas, green onions, and half each salt and pepper; cook for 3 to 5 minutes or until asparagus is tender crisp.
3. Toss in pasta and pasta water; cook for 3 to 5 minutes or until well coated and vegetables are tender. Stir in ricotta, Parmesan, parsley, lemon zest, lemon juice and remaining salt and pepper.

• Alternatively use frozen peas; add to the pasta in the last minute of cooking.