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Spring pasta dish

A lemon infused pasta dish with ricotta and green asparagus
Course Main Course, primo
Cuisine Italian, seasonal, Spring
Keyword asparagus, lemon, pasta, ricotta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 500 g green asparagus
  • 1 lemon organic and I would try to use a large one or 2 small ones
  • olive oil enough to just cover the bottom of your pan
  • 20 g butter
  • 300 g ricotta
  • 1 dl liquid cream
  • 1 dl milk
  • salt and pepper
  • chilli flakes
  • 300 g pasta ideal is a pasta with a rough texture such as fusilli

Instructions

  • Wash, trim and cut the asparagus into pieces the size of your pasta.
  • In a large pan, heat the olive oil and the butter before adding the asparagus. Roast on a middle heat until the asparagus is soft, but still crisp.
  • Reduce the heat and then add the ricotta. Stir continuously. Once the ricotta has melted a bit, add the liquid cream and the milk and continue to stir.
  • Peel ½ lemon and remove the inner skin completely, then cut the lemon into small pieces. Add the zest of the lemon and the lemon flesh to the ricotta mixture. Season with some salt and a generous amount of pepper. Reduce the heat to a minimum.
  • Cook the pasta al dente. Next toss the pasta into the lemony ricotta sauce and add some chili before serving.