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Mindful : April 2015
April 2015 mindful 33 Linguini Primavera with Fresh Ricotta Serves 4 14 ounces (400 g) green asparagus, diced 3 1⁄2 ounces (100 g) green peas (fresh or frozen) 2 1⁄2 ounces (70 g) edamame (fresh or frozen) Sea salt 1 pound 2 ounces (500 g) linguini 2 tablespoons olive oil + more to drizzle 1 large shallot, finely chopped Zest of 1 organic lemon, finely grated 1 cup (250 ml) unsweetened coconut milk Dash of ground paprika 2 tablespoons finely chopped basil, or more to taste 2 tablespoons finely chopped mint, or more to taste 7 ounces (200 g) fresh whole milk ricotta About 16 cherry tomatoes, halved or quartered depending on size, for garnish Lemon juice, to taste Cook the vegetables for 1 minute in boiling salted water. Drain and set aside. Cook the pasta in a pot filled with a large volume of salted boiling water (according to package instructions). Drain and set aside. In a frying pan, heat the oil over medium heat. When warm, add the shallot, lemon zest and cook for 2 minutes, without browning. Add the coconut milk, season with salt and add a dash of paprika. Bring to a simmer and stop the heat; keep warm. Add the pasta to the pan with the sauce. Add the cooked vegetables and 3⁄4 of the fresh herbs. Toss well together. Serve the pasta on individual plates and scatter with small pieces of ricotta. Drizzle with lemon juice and olive oil to taste. Add the remaining fresh herbs and halved cherry tomatoes. Serve immediately. food