Il Cucinologo
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Pasta with Ricotta and Asparagus

17/11/2023

Here’s the recipe for pasta with ricotta and asparagus:

Ingredients

  • 320 grams of pasta (penne, farfalle or spaghetti are fine)
  • 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 (optional)
  • A pinch of nutmeg (optional)

Preparation

  1. Clean the asparagus by removing the tougher end of the stem and boil the asparagus in salted water for about 5-7 minutes.
  2. Drain them, reserving some of the cooking water, and cut the asparagus into pieces, leaving the tips whole for the final decoration of the dish.
  3. In a pan, lightly sauté the clove of garlic in olive oil, then add the asparagus pieces and sauté for a couple of minutes. If desired, you can remove the garlic once browned for a less intense flavor.
  4. Add the ricotta to the pan with the asparagus, a pinch of salt, pepper and, if desired, a pinch of nutmeg. Mix everything well with a little asparagus cooking water to make the mixture creamy.
  5. Meanwhile, cook the pasta in plenty of salted water following the times indicated on the package to keep 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. Mix well for a few minutes, tossing the pasta with the sauce over low heat.
  8. Plate and decorate with the asparagus tips you set aside and, if desired, sprinkle with grated Parmesan before serving.

Pasta with ricotta and asparagus is a light but substantial dish, perfect for the spring season, when asparagus is at its best. Nutmeg adds a particular aroma that pairs well with the sweetness of the ricotta and the slight bitterness of the asparagus. Enjoy your meal!