Pasta with Ricotta and Asparagus

Here 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

  1. Clean the asparagus by removing the harder end of the stalk and blanch in salted water for about 5-7 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. In the meantime, cook the pasta in plenty of salted water following the instructions on the package to have it al dente.
  6. Drain the pasta and transfer it to the pan with the asparagus and ricotta sauce, adding a drizzle of raw oil if necessary.
  7. Stir well for a few minutes, tossing the pasta with the sauce over low heat.
  8. 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!