DIRECTIONS

• Cook the pasta: Bring a large pot of well-salted water to a boil. Cook 12 oz according to package directions until al dente. In the last 3 minutes of cooking, drop in the asparagus, tough ends snapped off, cut into 1-inch pieces. Scoop out 0.5 cups reserved pasta water before draining. Drain pasta and asparagus together.
• Brown the sausage: While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Add Lottie’s Everyday Sausage and cook, until golden-brown and cooked through. Pro tip: let the edges get a little caramelized, don't drain all the fat!
• Bring it together: Reduce heat to medium-low. Add the drained pasta and asparagus to the skillet with the sausage. Add 1 cups frozen peas, thawed and toss to combine. Spoon in the pistachio pesto and splash in enough 0.5 cups reserved pasta water to bring it all together into a loose, glossy sauce. Squeeze in half the lemon and 0.5 cups grated parm, then toss, toss, toss!
• Plate and finish: Divide pasta among bowls. Drop a generous dollop of whole milk ricotta on top along with extra chopped pistachios. Add extra Parmesan, a crack of black pepper, and a drizzle of olive oil for even more fun! Enjoy!