Penne with Ricotta and Asparagus

Pasta and Pizza | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Penne with Ricotta and Asparagus

Ingredients

Asparagus - 21.2 oz
Penne rigate - 17.6 oz
Garlic - 1 clove
Olive Oil - 2 tablespoons
Ricotta cheese - 14.8 oz
Grated Pecorino Pepato Cheese - 2.6 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.