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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the strawberries to start. Once they are in the oven, prepare the filling for the cannelloni, blanch the peas and blend with the ricotta, etc. Boil the pasta. Assemble and fill the cannelloni. Make the sauce. Wash and dry the lettuce. As soon as the strawberries are done roasting, place the cannelloni in the oven to back up. Whip up the strawberry dressing (or make this in advance). Drizzle the dressing on the greens and serve with the pasta dish.
Strawberries are roasted until their sweetness intensifies. Blended up with a bit of olive oil and balsamic they become a heavenly dressing to toss on greens. This is simply greens and dressing, but feel free to add your favorite spring vegetables such as snap peas, asparagus or green peas. Even a crumble of cheese or dusting of nuts would compliment this simple salad well.
Peas & ricotta are blended & stuffed into pasta for this spring pasta bake. A simple garlic-butter sauce is drizzled on or substitute a pesto or even béchamel sauce. Make it gluten-free with Tinkyada brown rice lasagna noodles.
