Easter Penne with Asparagus and Peas

PREP TIME: 5 minutes
COOK TIME: 20 minutes

1 (1-pound) package Penne Rigate
1/2 cup fresh or frozen organic peas
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup extra virgin olive oil
1/4 cup finely diced Peri & Sons red onion
1 tablespoon fresh lemon zest
2 teaspoons dried tarragon
6 ounces ricotta or goat cheese
2 tablespoons fresh lemon juice
Coarse sea salt
Freshly ground pepper

Bring a large pot of salted water to a boil. Cook pasta for al dente texture, according to package instructions. About 3 minutes before it is done, add asparagus and peas. Drain pasta, asparagus and peas. Reserve 1 cup of pasta water for finishing.

In a large bowl, combine olive oil, lemon juice, tarragon, diced red onion and ricotta or goat cheese. Add hot pasta mixture to the bowl. Toss until thoroughly combined, adding 1 cup of pasta water to smooth sauce. Season with salt and pepper to taste.