Pasta with Ricotta and Asparagus
Category: Pasta
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Tortiglioni | 400g |
| Asparagus | 400g |
| Sheep Ricotta | 250g |
| Shallot | 1 |
| Parmigiano Reggiano DOP | 25g |
| Extra Virgin Olive Oil | to taste |
| Black Pepper | to taste |
| Fine Salt | to taste |
Instructions
-
Prepare the Shallot and Asparagus
Begin by peeling and finely slicing the shallot. Clean the asparagus by trimming off the woody, tougher ends of the stems. Cut the remaining stems into thick rounds, ensuring you leave the tender tops intact for later use. -
-
Cook the Asparagus
Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the asparagus tips first, sautéing briefly until they begin to soften. After a few minutes, add the sliced stems to the pan. Season with a pinch of salt and cook for approximately 10 minutes. If needed, you can add a ladle of hot water to help soften the asparagus further. -
Blend the Asparagus Cream
Once the asparagus is tender, transfer it to a blender or use an immersion blender. Add the grated Parmigiano Reggiano and the ricotta cheese. Blend until smooth, forming a creamy mixture. If the mixture is too thick, add a bit of water from the pasta to adjust the consistency. -
Cook the Pasta
Bring a large pot of salted water to a boil and cook the tortiglioni according to the package directions, ensuring it is al dente. -
Combine and Serve
Drain the pasta and immediately add it to a large mixing bowl. Pour the asparagus and ricotta cream over the pasta, stirring well to coat. If the sauce is too thick, add a bit more of the pasta water to achieve your desired consistency. -
Garnish and Serve
Transfer the pasta to serving plates and top with the reserved asparagus tips. Season with freshly ground black pepper and serve immediately.
This creamy, light pasta with ricotta and asparagus is a perfect balance of fresh vegetables and rich cheese, making it a deliciously satisfying meal that will delight your taste buds!
