Springtime lightness with perfect wine pairing
This pasta primavera is a tribute to spring, full of fresh flavours and light textures. Crisp green asparagus, sweet peas and tender mangetout combine with creamy ricotta to create an aromatic yet light pasta dish. The combination of subtle sweetness, crunchy bite and creaminess calls for a fresh, elegant wine. A light Lugana or Vermentino with fine fruit and lively acidity complements the dish perfectly without masking the delicate vegetable flavours.
Which wines go best with this meal?
This dish thrives on fresh, crisp flavours and a gentle creaminess from the ricotta. The perfect wine should have a lively acidity, subtle citrus notes and a subtle herbal spice to emphasise the freshness of the vegetables and harmoniously balance the creamy consistency.
1. lugana from the Veneto (main recommendation)
➡ Why? Lugana is a fresh, light wine with notes of green apples, citrus fruits and fine minerality that harmonise wonderfully with the vegetables and ricotta. ✔ Recommended region: Veneto, Italy
2. vermentino from Sardinia (Italy)
➡ Why? Vermentino brings a fine saltiness and herbaceous freshness that harmonises perfectly with the green vegetables and ricotta. ✔ Recommended region: Sardinia, Italy
3. sauvignon blanc from the Loire (France)
➡ Why? The fresh acidity, green flavours and citrus notes of a Sauvignon Blanc provide a lively complement to the subtle sweetness of the peas and the creamy ricotta. ✔ Recommended region: Loire, France
The recipe:
Pasta Primavera with green vegetables & ricotta
Cooking utensils
- 1 Cutting board & knife
- 1 Large pot for the pasta
- 1 Pan for the vegetables
- 1 Grater for parmesan & lemon zest
Ingredients
For the Pasta Primavera:
- 200 g Pasta z. e.g. tagliatelle or penne
- 100 g green asparagus cut into 3 cm long pieces
- 80 g Peas fresh or frozen
- 80 g Sugar snap peas halved
- 1 Tbsp olive oil
- 1 Garlic clove finely chopped
- 100 g Ricotta
- 30 g Parmesan cheese Freshly grated
- Juice and zest of ½ lemon
- Salt & pepper to taste
To garnish:
- Fresh basil or mint
- Additional Parmesan cheese to taste
Preparation
Cook pasta:
- Bring a large pan of salted water to the boil and cook the pasta al dente according to the instructions on the packet.
- Save about 100 ml of pasta water, then drain the pasta.
Prepare the vegetables:
- Heat the olive oil in a large pan and lightly sauté the chopped garlic.
- Add the green asparagus and sauté for about 3 minutes.
- Add the peas and mangetout and fry for a further 2 minutes.
- Season with salt & pepper.
Combining sauce & pasta:
- Add the cooked pasta directly to the pan with the vegetables.
- Add the ricotta, parmesan and lemon zest.
- Gradually stir in some of the reserved pasta water until you have a creamy but light sauce.
Serve:
- Divide the pasta between two plates.
- Garnish with fresh basil or mint.
- Sprinkle with additional Parmesan if desired.
Recommended side dishes
- Crispy ciabatta with olive oil & sea salt
- Rocket salad with lemon vinaigrette
- Grilled cherry tomatoes with balsamic reduction
