Pasta with asparagus and ricotta. Quick and easy recipe
Pasta with asparagus and ricotta: the best time to consume asparagus is between March and June but now you can find greenhouse ones all year round. I prepared this dish with a different seasoning asparagus and ricotta, a few leaves of basil, parmesan and pepper and the result was a very tasty and particular dish. For cooking you need just the time necessary for cooking the pasta. Here is the procedure ...
Ingredients for 2 people
- 180 gr of pasta
- 250 gr of asparagus
- 70 gr of ricotta
- 1 tablespoon of grated Parmesan cheese
- 1 knob of butter
- Salt and Pepper To Taste
How to make pasta with asparagus and ricotta
Bring the water to a boil to cook the chosen pasta, while the pasta is cooking, prepare the sauce: wash the asparagus, remove the lighter and more callused part, and cut the greenest part into slices of 1/2 cm, the tips instead keep them whole,
put the freshly cut asparagus in a pan with a knob of butter, add salt and cover with a lid,
cook for 10 minutes over low / medium heat. Add the drained pasta to the pan with the asparagus (keeping aside a few ladles of cooking water), ricotta, Parmesan and basil leaves, mix everything over a high heat.
Add some cooking water if it is too dry. Serve and add the ground black pepper. And here is your plate of Pasta with Asparagus and Ricotta,.
WINE TO MATCH: this dish goes well with Wine White Stop, light, in particular with wines produced in Veneto Merlara Bianco Doc, Breganze Sauvignon Doc, Alcamo Bianco Doc.
In this blog for wine pairings I have consulted the sites most of the time: www.bodegasdevino.org
Pasta with asparagus and ricotta
Enjoy your meal!