Pasta with ricotta and asparagus

Name: Pasta with ricotta and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Tortiglioni pasta 14.1 oz; Asparagus 0.9 lb; Sheep's milk ricotta cheese 1 cup; Shallot 1; Parmigiano Reggiano PDO cheese 0.9 oz; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

it br es fr de

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

So you are on the hunt for a dish that screams spring? Well, pasta with ricotta and asparagus is your answer, no question. This really, really delightful meal comes straight from Central Italy—famous for its fresh, seasonal ingredients. I mean, the asparagus ricotta pasta uses tortiglioni, and you know what? Those grooves? They hold the creamy sauce just perfectly.

The sauce—oh, it's good—blends asparagus stalks into a smooth texture with a burst of green flavor, but not too strong. Sheep’s milk ricotta adds a touch of sweetness and gives it a richer taste, way better than regular cow’s milk varieties. Italians, they love using seasonal ingredients in such simple yet flavorful ways.

Now, the asparagus tips. They’re briefly cooked—keeping them tender and kinda crunchy, so they don’t get soggy. And the sauce? It lets those bright green tips shine, added last to keep every bite fresh and lively. A true ricotta asparagus pasta recipe zeroes in on its main ingredients. Nothing too complicated, which is great.

In Central Italy, this dish is a springtime favorite. Pretty much. And once you’ve tried it, you'll get it. You can play around with different ricotta types or dive into other spring pasta recipes when asparagus is everywhere. This bowl of pasta with ricotta and asparagus is satisfying yet light—ideal for easy vegetarian meals or a healthy option without any fuss. It celebrates the season perfectly, especially when you spot fresh asparagus at the market.

After tasting it, you'll want to bring asparagus and ricotta into more of your meals. Seriously, it is a simple pleasure. It really makes you want to dive into the flavors of Central Italy right from your own kitchen. And look, once you try it, you'll probably want to explore even more.

How to prepare Pasta with ricotta and asparagus

To prepare pasta with ricotta and asparagus, first peel and finely slice the shallot. Now clean the asparagus by removing the end of the stalk, which is the lightest and most fibrous part 2. Proceed by slicing the stalks into fairly thick rounds. Please only slice the stalks, leaving the tips whole 3.

Pour a drizzle of oil into a pan, heat it, and add the asparagus tips 4 to evenly brown them. Add a pinch of salt for seasoning 5 and let them cook for about 2 minutes. In another pan, heat another round of oil, and as soon as it's hot, add the shallot and sauté it gently, being careful not to burn it 6.

After a few moments, add the asparagus stalks 7, let them cook over moderate heat, adding a good pinch of salt 8. Cook for about 10 minutes, and if needed, add a ladle of hot water 9.

When they become tender, transfer them to the container of an immersion blender. Add the grated Parmesan 10, ricotta 11, and about a ladle of hot water 12. Blend everything until a smooth cream is obtained.

Cook the pasta in abundant boiling water, salted to taste 13. Transfer the ricotta and asparagus cream to a large bowl 14. If it seems too thick, you can add a drop of the pasta cooking water. Drain the pasta al dente and add it to the bowl 15.

Mix well to perfectly dress everything 16. All you have to do is plate it. Transfer the pasta to the dishes, add the asparagus tips 17, a pinch of black pepper, and serve 18.