Asparagus, Lemon & Ricotta Pasta

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This anytime dish is the perfect complement to fresh, springtime asparagus. Try using goat cheese, instead of ricotta, as a variation. A creamy, tasty, quick-and-easy presentation for your next kitchen creation!

Ingredients:

• 1 (1-pound) package DeLallo Penne Rigate Regine
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1 tablespoon fresh lemon zest
• 2 teaspoons tarragon
• 6 ounces DeLallo Whole-Milk Ricotta
• 2 tablespoons fresh lemon juice
• DeLallo Natural Coarse Sea Salt
• Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Cook pasta for al dente texture, according to package instructions. About 3 minutes before it is done, add asparagus. Drain pasta and asparagus. Reserve 1 cup of pasta water for finishing.

In a large bowl, combine olive oil, lemon zest, tarragon and ricotta. Add hot pasta and asparagus to the bowl. Toss until thoroughly combined, adding 1 cup of pasta water to smooth sauce. Season with salt and pepper to taste.

Serves 4 to 6 Printer-friendly version