Penne with Ricotta and Asparagus
Pasta and Pizza • European
Description
Penne with Ricotta and Asparagus
Ingredients
- Asparagus 20 oz
- Penne rigate 20 oz
- Garlic 1 clove
- Olive Oil 2 tablespoons
- Ricotta cheese 15 oz
- Grated Pecorino Pepato Cheese 5 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Ground Nutmeg to taste
Step-by-Step Guide
Step 1
Bring a large pot of salted water to a boil (you will cook both the pasta and asparagus in this water). Add the asparagus and cook for about 4 minutes, until it retains its color but becomes tender. Quickly rinse under cold water and cut into small pieces.
Step 2
Bring the water back to a boil and add the pasta.
Step 3
Meanwhile, rub the sides of a large bowl with the crushed garlic clove, discarding the remnants. Add the ricotta, olive oil, and 0.25 cup of the water from the asparagus and pasta. Drain the cooked pasta and add it to the bowl. Toss together, adding half of the parmesan and the chopped asparagus. Season with salt, pepper, and a little nutmeg. If necessary, add a bit more pasta water.
Step 4
Serve, sprinkled with the remaining parmesan.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!