Lemon Ricotta Pasta Salad

Ingrédients

10 oz mezzi rigatoni

12 oz marinated mozzarella balls

1/4 cup parmigiano reggiano, shredded

1 cup cooked peas

2/3 cups blanched chopped asparagus

Fresh basil, lemon juice, salt and pepper to garnish

DRESSING

4 oz fresh ricotta

Juice from 3/4 of a lemon

2 tablespoons olive oil

3 tablespoons of fresh basil, chopped

Salt and pepper to taste

Instructions

1) Bring salted water to a boil, cook pasta for 10 minutes until al dente

2) In a bowl, combine pasta, mozzarella, parmigiano reggiano, peas, asparagus, basil, salt and pepper

3) Top with dressing and mix until combined. Garnish with salt, pepper and a squeeze of lemon

4) Serve immediately or chill up to 3 days