Pasta with Ricotta Cream, Asparagus, and Pistachios

Pasta with ricotta cream, asparagus, and pistachios is a light and tasty spring dish, where the sweetness of the ricotta pairs perfectly with the freshness of the asparagus and the crunchy touch of the pistachios. Here’s the recipe for 4 people:

Ingredients

• 320 g of short pasta, such as penne or farfalle
• 250 g of fresh ricotta
• 500 g of asparagus
• 60 g of unshelled unsalted pistachios
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Ground black pepper to taste
• Grated lemon zest (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Clean the asparagus by removing the tough, fibrous part at the end of the stem. Cut the tips and set them aside, then slice the rest of the stem into rounds or pieces.
2. In a large pan, sauté the garlic with some extra virgin olive oil. Once the garlic is golden, remove it and add the asparagus, cooking for about 10-15 minutes on medium-low heat with a pinch of salt, until they are tender. If necessary, add a bit of water to prevent sticking.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package until al dente.
4. Coarsely chop the pistachios. You can leave some whole to add a decorative touch to the dish.
5. Blend half of the cooked asparagus with the ricotta to create a cream. If the cream is too thick, add a little pasta cooking water to make it more fluid.
6. Drain the pasta once it’s al dente and toss it in the pan with the asparagus ricotta cream, adding the remaining asparagus tips and half of the chopped pistachios. If necessary, add some of the pasta cooking water to mix everything well.
7. Serve the pasta and sprinkle with the remaining chopped pistachios, a touch of ground black pepper, and, if you like, grated lemon zest and Parmesan cheese.

For an even richer flavor, drizzle some raw extra virgin olive oil before serving.

Curiosity

The addition of grated lemon zest not only gives a fresh scent to the dish but also enhances the delicate flavor of the asparagus and the creaminess of the ricotta. Opt for an untreated organic lemon to make the most of its zest.