Lemon Ricotta Asparagus Pasta (Printer-Friendly Version)
Creamy ricotta and lemon dress tender asparagus and ridged pasta for a fresh, bright summer dish everyone will enjoy.
# Required Ingredients:
→ Pasta
01 -
450 g short ridged pasta, such as rigatoni or cavatappi
02 -
15 g kosher salt (for boiling water)
→ Dairy
03 -
360 ml whole-milk ricotta
04 -
50 g finely grated Parmesan, plus extra for serving
→ Produce
05 -
1 tablespoon finely grated lemon zest, plus extra for serving
06 -
1 tablespoon fresh lemon juice
07 -
900 g asparagus, trimmed and cut into 5 cm pieces
08 -
18 g fresh basil leaves, thinly sliced, plus extra for serving
→ Seasoning
09 -
Freshly ground black pepper
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Reserve 240 ml pasta water, then drain.
02 -
In a large bowl, combine ricotta, Parmesan, lemon zest, lemon juice, and 180 ml reserved pasta water. Season with salt and freshly ground black pepper. Add cooked pasta and mix to coat evenly. Refrigerate until chilled, approximately 20 minutes.
03 -
Stir pasta salad, adding reserved pasta water 15 ml at a time if sauce is too thick, to achieve desired creaminess.
04 -
Fill a large bowl with ice water. Bring a pot of salted water to a boil and add asparagus. Cook for 2 to 3 minutes until crisp-tender. Immediately transfer asparagus to ice bath to halt cooking and preserve vibrant color. Drain after 5 minutes.
05 -
Add blanched asparagus and sliced basil to the pasta mixture. Toss gently to combine all ingredients.
06 -
Top with additional basil leaves, lemon zest, and Parmesan before serving.
# Handy Cooking Tips:
01 -
Use ridged or twirly pasta shapes to maximize sauce adherence. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though basil will wilt.