Penne with ricotta and asparagus
4 servings
30 minutes
Penne with ricotta and asparagus is a refined dish of European cuisine that combines the tenderness of fresh asparagus, the creamy texture of ricotta, and the rich flavor of parmesan. The origins of such a combination trace back to Italy, where pasta with soft cheeses and seasonal vegetables is true culinary classic. Asparagus adds lightness and freshness, while ricotta provides softness and a velvety texture. The dish is perfect for a spring or summer lunch when one desires lightness and harmony of flavors. It cooks quickly due to boiling the ingredients in one pot, making it practical and convenient. Light notes of nutmeg and garlic add depth to the flavor. It is best served with a sprinkle of fresh parmesan that enhances creaminess and completes the dish.
1
Bring a large pot of salted water to a boil (you will cook both pasta and asparagus in the same water). Add the asparagus and cook for about 4 minutes, so it doesn't lose color but becomes tender. Quickly rinse under cold water and cut into small pieces.
- Fresh asparagus: 600 g
- Coarse salt: to taste
2
Bring the water to a boil again and add the pasta.
- Penne pasta: 500 g
3
Meanwhile, grease the sides of a large bowl with a clove of crushed garlic, removing the excess. Add ricotta, olive oil, and 0.25 cup of water from the asparagus and pasta. Drain the cooked pasta and add it to the bowl. Mix in half of the parmesan and chopped asparagus. Season with salt, pepper, and a bit of nutmeg. Add a little more pasta water if needed.
- Garlic: 1 clove
- Ricotta cheese: 420 g
- Olive oil: 2 tablespoons
- Grated Parmesan cheese: 75 g
- Fresh asparagus: 600 g
- Freshly ground black pepper: to taste
- Ground nutmeg: to taste
4
Serve, sprinkled with the remaining parmesan.
- Grated Parmesan cheese: 75 g