Risoni Salad with Asparagus, Zucchini, Lemon & Ricotta

To make the dressing, place the ricotta, yoghurt, lemon juice, lemon zest, and extra-virgin olive oil in a bowl and whisk to combine.

Prepare an ice bath by filling a large bowl with water and adding ice cubes.

Bring a large saucepan of salted water to the boil and blanch the asparagus for 1 minute. Remove the asparagus and refresh in the ice bath.

Add the risoni to the same saucepan and cook for 15–20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.

When the risoni is completely cool, place it in a salad bowl and mix in the dressing, zucchini, peas, pine nuts, basil, mint, dill, semi-dried tomatoes, and asparagus.