Pasta with Ricotta and Asparagus
17/11/2023Here is the recipe for pasta with ricotta and asparagus:
Ingredients
- 320 grams of pasta (penne, farfalle, or spaghetti will do)
- 300 grams of fresh asparagus
- 200 grams of ricotta
- 1 clove of garlic
- Extra virgin olive oil (to taste)
- Salt and pepper (to taste)
- Grated Parmesan cheese (optional)
- A pinch of nutmeg (optional)
Preparation
- Clean the asparagus by removing the harder end of the stalk and blanch in salted water for about 5-7 minutes.
- Drain the asparagus, keeping some of the cooking water aside, and cut the asparagus into pieces, leaving the tips whole for the final decoration of the dish.
- In a frying pan, lightly fry the garlic clove in olive oil, then add the asparagus pieces and sauté for a couple of minutes. If you wish, you can remove the garlic once it’s golden for a milder flavor.
- Add the ricotta to the pan with asparagus, a pinch of salt, pepper, and, if desired, a pinch of nutmeg. Mix everything well with some of the asparagus cooking water to make the mixture creamy.
- In the meantime, cook the pasta in plenty of salted water following the instructions on the package to have it al dente.
- Drain the pasta and transfer it to the pan with the asparagus and ricotta sauce, adding a drizzle of raw oil if necessary.
- Stir well for a few minutes, tossing the pasta with the sauce over low heat.
- Plate and decorate with the asparagus tips you had set aside, and if you like, sprinkle with grated Parmesan cheese before serving.
The pasta with ricotta and asparagus is a light yet substantial dish, perfect for the spring season when asparagus is at its best. Nutmeg adds a unique aroma that pairs well with the sweetness of the ricotta and the slight bitterness of the asparagus. Enjoy your meal!