Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spring lemon ravioli - asparagus, zucchini and peas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spring Lemon Ravioli - Asparagus, Zucchini and Peas is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Spring Lemon Ravioli - Asparagus, Zucchini and Peas is something which I have loved my whole life.

Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter. There are few things that give me greater happiness in spring than roasting up some fresh asparagus. Most times it doesn't even make it off the pan and into what I'm serving.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spring lemon ravioli - asparagus, zucchini and peas using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spring Lemon Ravioli - Asparagus, Zucchini and Peas:

1. Take Lemon
2. Prepare Parmesan cheese
3. Get Ravioli (400g)
4. Take Peas (handfuls)
5. Prepare Pile of Asparagus (10)
6. Get 3 zucchini
7. Prepare Garlic

Toss with cheese, pistachios, and lemon zest. Drain the ravioli in a colander, and transfer them to a large bowl. In a small saucepan, slowly melt the butter over low-medium heat and add the grated lemon zest. Once the butter is completely melted and slightly bubbling, add the drained pasta to the sauce pan and gently toss to coat them well.

Instructions to make Spring Lemon Ravioli - Asparagus, Zucchini and Peas:

1. Chop the asparagus and the zucchini to sticks and in the middle, roast in a large pan with olive oil
2. Add finely chopped 2 garlic teeth and a handful of peas
3. In a bowl, grind half a triangle of Parmesan cheese and a cover of a lemon. Later on squeeze said lemon to the bowl
4. Make the ravioli, have it ready
5. Once ravioli is ready, pour two ladels of the water from the ravioli and add to the pan
6. Mix a bit. Add the ravioli, add the cheese mix
7. Mix it all, serve and enjoy

Salt and freshly ground black pepper * This Lemony Asparagus Pasta is an easy and elegant dinner for spring. Shaved asparagus and bright green peas mix with a creamy lemon sauce. * It seems that spiralized zucchini is all the rage recently, doesn't it?? I've always been a bit turned off from this trend, because I really don't like the idea of raw zucchini. I filled my pan single layer with sliced baby leeks, skinny asparagus, artichoke hearts, fava beans, baby zucchini and sugar snap peas, but you can use any combination of spring vegetables you like. All the vegetables are pretty much pre-cooked and ready to go.

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