RIGATONI VERDURE

SERVES 4 2 heads Boston lettuce, 4 leaves reserved and thinly sliced1 bunch mint, half thinly sliced4 oz. warmed heavy creamSalt and pepper8 oz. rigatoni pasta2 oz. green beans2 oz. asparagus, cut into 1-inch pieces2 oz. sugar snap peas2 oz. zucchini, core removed and sliced2 oz. peas, fresh or frozen2 oz. ricotta3 oz. Parmesan, plus more for grating2 T olive oil2 oz. scallions, thinly sliced2 lemons, zested and juiced4 oz. prosciutto, dried in the oven at 300°F until crispy 1. Bring two medium-sized pots of water to a rolling boil. In one, blanch the Boston lettuce and the whole mint leaves for a few seconds. Shock the greens in ice water, and once cold, squeeze until very dry. Combine the greens and warmed cream in a blender. Blend until smooth, and season…

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ELLE DECOR (Digital) - 1 Issue, June 2019

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