2 heads Boston lettuce (4 leaves reserved and thinly sliced
1 bunch mint (half for the puree, other half thinly sliced)
4 ounces cream warmed
2 ounces green beans
2 ounces sugar snap peas
2 ounces zucchini, core removed, and sliced
2 ounces peas, fresh or frozen
2 tablespoons olive oil
2 ounces scallions (one bunch), thinly sliced
2 ounces ricotta
3 ounces parmesan
2 lemons, zested and juiced
Salt and pepper
Bring two medium sized pots of water up to a boil. In one, blanch the boston lettuce and half of the mint leaves. Shock them in ice water and once cold, squeeze until it is very dry. Combine the lettuce and hot cream in a blender. Blend until smooth and season with salt and pepper. Reserve in the refrigerator for later use.
In the same pot blanch the green beans for 4 minutes, then add the sugar snap peas and zucchini. Cook them for 2 minutes, toss in the peas for 30 seconds and then remove everything at once and plunge it into ice water.
In the other pot, cook the pasta. When ready to strain the pasta, reserve two cups of the pasta water to adjust the sauce.
In a large sauté pan, add the lettuce cream and bring it to a simmer, add in the ricotta and parmesan. Toss in the pasta and add ¼ cup of the cooking water at a time until the sauce is nicely coating the pasta. Bring to a simmer again and then season with salt and pepper.
In a separate large sauté pan, add the olive oil and then gently sweat the scallions until tender. Toss in the blanched peas, green beans, asparagus, and zucchini. Once the vegetables are heated all the way through (about 4 minutes) toss in the sliced lettuce and mint leaves then continue cooking for another 4 minutes. Season with salt, pepper and the zest of two lemons.
To serve this dish, evenly distribute the pasta into four bowls, and then place a generous serving of the sautéed vegetables on top. Garnish each bowl freshly squeezed lemon juice and freshly grated parmesan cheese. Enjoy.