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DeLallo Spring Recipes: Asparagus, Lemon & Ricotta Pasta

Asparagus, Lemon & Ricotta Pasta


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!


  • 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


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