Creamy Asparagus Ricotta Pasta is a richer variation of the classic pasta with asparagus, a light main dish with a delicate flavor, prepared by topping rigatoni, cooked al dente, with a cream of asparagus and ricotta.
Ideal for serving during the spring season, when asparagus is at its peak, this delicious pasta is perfect for a quick lunch with family or friends.
What Pasta Should I Use?
For this recipe, we chose mezzi rigatoni, but you can substitute them with any other short pasta shape you like, such as tortiglioni, casarecce, or fusilli, or even spaghetti or long egg pasta: its rough, porous texture makes it perfect for holding all the sauce.
Asparagus Ricotta Pasta Variations
For a more delicate flavor, you can use sheep's ricotta instead of cow's ricotta, or, if there are no vegetarians among your guests, you can add some crispy bacon strips to the pan.
To make the dressing, we blended the pan-fried asparagus with a sautéed onion and grated Parmesan cheese in a blender. For a more flavorful result, you can use aged pecorino instead, or, for a crunchier touch, you can top with toasted pine nuts.
For a pleasant aromatic note, we finished the dish with fresh mint leaves and a grind of peppercorns , but if you prefer, you can flavor everything with grated lemon zest or a little chopped basil.
Ingredients
How to Make Asparagus Ricotta Pasta
To prepare the asparagus and ricotta pasta, first clean the asparagus: with a very sharp knife, cut off the hardest and woodiest end of the stems.
To prepare the asparagus and ricotta pasta, first clean the asparagus: with a very sharp knife, cut off the hardest and woodiest end of the stems.
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Cut the asparagus in half.
Cut the asparagus in half.
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Blanch them for 5 minutes in lightly salted boiling water.
Blanch them for 5 minutes in lightly salted boiling water.
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Meanwhile, sauté the finely chopped onion in a non-stick pan with a drizzle of extra virgin olive oil.
Meanwhile, sauté the finely chopped onion in a non-stick pan with a drizzle of extra virgin olive oil.
Once ready, remove the asparagus without throwing away the cooking water, then transfer them directly into the pan with the soffritto.
Once ready, remove the asparagus without throwing away the cooking water, then transfer them directly into the pan with the soffritto.
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Add a few mint leaves and cook, stirring occasionally with a wooden spoon, until the vegetables are tender, then turn off the heat. Meanwhile, cook the pasta in the same cooking water as the asparagus for the time indicated on the package.
Add a few mint leaves and cook, stirring occasionally with a wooden spoon, until the vegetables are tender, then turn off the heat. Meanwhile, cook the pasta in the same cooking water as the asparagus for the time indicated on the package.
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Transfer the asparagus to the jug of a blender (keep aside a few asparagus tips for finishing), then add the grated parmesan, ricotta and a ladle of pasta cooking water.
Transfer the asparagus to the jug of a blender (keep aside a few asparagus tips for finishing), then add the grated parmesan, ricotta and a ladle of pasta cooking water.
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Blend everything with an immersion blender until you obtain a smooth and velvety cream.
Blend everything with an immersion blender until you obtain a smooth and velvety cream.
Pour the ricotta and asparagus cream into the pan and add the drained pasta al dente.
Pour the ricotta and asparagus cream into the pan and add the drained pasta al dente.
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Stir well away from the stove adding, if necessary, a drop of boiling water.
Stir well away from the stove adding, if necessary, a drop of boiling water.
Divide the asparagus and ricotta pasta onto individual plates, top with the reserved vegetable tips and season with a pinch of ground peppercorns and a sprig of fresh mint, then bring to the table and serve.
Divide the asparagus and ricotta pasta onto individual plates, top with the reserved vegetable tips and season with a pinch of ground peppercorns and a sprig of fresh mint, then bring to the table and serve.
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