Rigatoni con Asparagi e Ricotta

By LeeBoruchow

Pasta with asparagus and ricota - a great Easter-time dish that is simple and quick to make.

Ingredients

• 1 1/2 lb young green asparagus
• kosher salt
• 1 lb rigatoni or penne rigate
• 3/4 cup fresh ricotta
• 2 tbsp extra-virgin olive oil
• 3 tbsp grated pecorino romano, plus more for serving
• freshly ground black pepper, to taste

Details

Servings 4

Preparation

Step 1

Bring a large salted pot of water to boil.

Snap off the woody ends of the asparagus and cut the stems into 1" lengths, leaving the tips about 1 1/2" long.

Drop the pasta into the boiling water. Begin cooking the pasta until al dente, about 12 minutes. Drop the stems into the water when there is about 8 minutes left in the pasta cooking process, and drop the tips in when there is about 5 minutes left.

While the pasta and asparagus cook, add the ricotta to a large bowl. A a ladle of pasta ocoking water, the oil, 3 tbsp of pecorino cheese, and plenty of black pepper. Stir to combine. When the pasta and asparagus are al dente, drain and toss with the ricotta mixture. Serve hot with more pecorino on the side.