Creamy Early-Summer Pasta, Snap Pea–Feta Salad, and Seared Nectarines with Vanilla Ricotta

Early-Summer Vegetable Pasta

Browning the mushrooms and zucchini separately from the tender green vegetables builds flavor without sacrificing the peas and asparagus. A final brief toss coats the pasta without breaking it.

Ingredients

• 12 oz Banza chickpea pasta
• 8 oz cremini mushrooms, sliced
• 2 small zucchini, cut into thick quarter-moons
• 1 bunch asparagus, woody ends removed, stalks cut into 1-inch pieces
• 1 cup shelled peas, fresh or frozen
• 2 tbsp ghee, divided
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp snipped chives
• to taste kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Blanch the asparagus until bright green and barely tender, about 2 minutes, adding the peas for the final minute. Lift out with a spider and spread on a tray.
2. Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and their released moisture has evaporated. Season lightly and transfer to a bowl.
3. Add the remaining ghee and zucchini to the skillet. Cook for 4–5 minutes, turning occasionally, until browned at the edges but still firm in the center. Return the mushrooms and add the asparagus and peas.
4. Cook the pasta in the boiling water according to its package directions, checking early for a firm center. Reserve 1 cup cooking water, then drain.
5. Add the pasta and prepared lemon-Parmesan cream sauce to the vegetables over low heat. Fold together gently, adding reserved cooking water a few tablespoons at a time until glossy and loose enough to coat the pasta.
6. Fold in the parsley and chives, season to taste, and serve immediately.

Notes

• Chickpea pasta becomes fragile when overcooked; finish it in the sauce only briefly.

Lemon-Parmesan Cream Sauce

A modest amount of cream carries the cheese and vegetable juices, while lemon zest gives brightness without making the sauce sharp.

Ingredients

• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic, finely minced
• 3/4 cup heavy cream
• 1/2 cup finely grated vegetarian-rennet Parmesan-style cheese
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Melt the butter in a small saucepan over medium-low heat. Add the shallot and a pinch of salt; sweat for 3–4 minutes without browning. Add the garlic and cook for 30 seconds.
2. Add the cream and bring to a gentle simmer. Cook for 2–3 minutes, just until slightly thickened.
3. Remove from the heat and stir in the cheese and lemon zest. Add the lemon juice, then taste for salt and pepper.
4. Keep warm over very low heat until ready to combine with the pasta, avoiding a boil after adding the cheese.

Notes

• The sauce should be slightly thicker than desired before tossing; pasta cooking water loosens it into a light coating.

Snap Pea, Watermelon Radish, Mint, and Feta Salad

Sweet, crisp peas and peppery radish balance the creamy pasta. Mint and lemon lift the salad, while feta supplies salty richness.

Ingredients

• 12 oz sugar snap peas, strings removed
• 1 small watermelon radish, cut into thin wedges or batons
• 1/3 cup mint leaves, larger leaves torn
• 4 oz vegetarian-rennet feta, broken into irregular chunks
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• to taste kosher salt and freshly ground black pepper

Instructions

1. Blanch the snap peas in boiling salted water for 45–60 seconds, just until vivid green. Transfer to ice water, then drain and dry thoroughly.
2. Slice the peas diagonally, opening a few lengthwise to expose the peas inside.
3. Whisk the olive oil, lemon juice, and honey together. Season lightly, remembering that the feta will add salt.
4. Just before serving, toss the snap peas and radish with the dressing. Fold in the mint and scatter the feta over the top.

Notes

• Very tender snap peas can be used raw for a crisper salad.

Seared Nectarines

Brief contact with a hot skillet browns the cut surfaces while leaving the fruit juicy and intact. Honey is added after searing so it does not scorch.

Ingredients

• 4 medium ripe but firm nectarines, pitted and cut into thick wedges
• 1 tbsp ghee
• 1 tbsp honey
• 1 tsp fresh lemon juice
• 1 pinch fine sea salt

Instructions

1. Pat the cut surfaces of the nectarines dry. Heat the ghee in a wide skillet over medium-high heat.
2. Lay the wedges on one cut side without crowding. Sear undisturbed for about 2 minutes, until browned, then turn and cook the other cut side for 1–2 minutes. Work in batches if needed.
3. Turn off the heat and add the honey, lemon juice, and salt. Gently turn the fruit in the warm juices, then transfer to a plate so it does not continue softening.

Notes

• Use fruit that yields only slightly to pressure; very soft nectarines are better served uncooked.

Vanilla Whipped Ricotta with Olive Oil

Blended ricotta and a little cream make a soft, lightly tangy cushion for the warm fruit. Fruity olive oil adds a savory finish that keeps the dessert from feeling overly sweet.

Ingredients

• 1 cup whole-milk ricotta, drained if wet
• 1/3 cup cold heavy cream
• 2 tbsp honey
• 1 tsp vanilla bean paste
• 1 pinch fine sea salt
• 4 tsp fruity extra-virgin olive oil, for serving

Instructions

1. Blend the ricotta, honey, vanilla, and salt in a small food processor until smooth, scraping down the sides as needed.
2. Whip the cream separately to soft peaks. Fold into the ricotta mixture until airy but still spoonable.
3. Refrigerate for at least 20 minutes, or until dessert is served. Finish each portion with 1 teaspoon olive oil.

Notes

• Choose vanilla bean paste sweetened with an ingredient you enjoy; pure vanilla extract plus scraped vanilla seeds also works.

Overall Timing / Workflow

The dessert cream and salad preparation can be completed first, leaving the pasta as the only last-minute main-course task.

Instructions

1. 0:00 — Make the vanilla whipped ricotta and refrigerate. Put a large pot of salted water on to boil.
2. 0:10 — Cut the vegetables and nectarines. Blanch and chill the snap peas, then blanch the asparagus and peas in the same pot. Keep the salad undressed.
3. 0:25 — Brown the mushrooms and zucchini. Make the cream sauce in a separate saucepan.
4. 0:35 — Cook the pasta, reserve cooking water, and toss with the vegetables and sauce. Dress the salad and serve both immediately.
5. After the main course — Sear the nectarines and let them cool for 2–3 minutes before serving beside the chilled ricotta.

Notes

• Allow approximately 50–55 minutes of active preparation and cooking, with dessert fruit cooked after the main course.

Plating

Separate bowls preserve the contrast between warm creamy pasta and crisp salad. Keeping the warm fruit beside, rather than over, the ricotta preserves its soft shape.

Instructions

1. Divide the pasta among warm shallow bowls, distributing the green vegetables and mushrooms over the surface.
2. Serve the salad in separate small bowls, keeping some feta, radish, and mint visible on top.
3. For dessert, spoon a generous mound of whipped ricotta into each bowl. Arrange warm nectarine wedges alongside, spoon over their juices, and finish with the olive oil.

Leftover Path

Gentle reheating protects the cream sauce, while separate storage keeps the salad and dessert from becoming watery.

Instructions

1. Refrigerate leftovers within 2 hours. Store pasta, salad, nectarines, and whipped ricotta in separate airtight containers.
2. Use the pasta within 3 days. Reheat gently in a covered skillet with a splash of water, folding rather than vigorously stirring, until steaming hot.
3. Eat dressed salad within 1 day; undressed peas and radish keep for about 3 days. Add fresh mint when serving if available.
4. Use the ricotta cream and nectarines within 3 days. Serve the fruit cold or warm it gently, then pair with the chilled cream.