Pasta W/ Asparagus, Arugula & Ricotta |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Simple and delicious, pulled from a NY Times recipe Ingredients:
3/4 lb thin asparagus, woody ends cut off, cut into 1-inch lengths |
1/2 cup fresh ricotta |
3/4 lb penne or 3/4 lb fusilli |
2 tablespoons extra virgin olive oil |
1 ounce baby arugula or 1 ounce wild arugula leaf, rinsed and spun dry 1/3 cup freshly grated parmesan |
fresh ground pepper |
salt |
Directions:
1. Bring a large pot of salted water to a boil. Add the asparagus pieces. Cook pencil-thin pieces for 2 minutes, medium pieces for 3 to 4 minutes.
2. With a slotted spoon, transfer the asparagus to a bowl of ice-cold water. Then drain the cold water and set the asparagus aside.
3. Place the ricotta in a large pasta bowl.
4. Cook the pasta in the same salted water that the asparagus was cooked inches Cook it al dente, following the directions on the package, but check the pasta a minute before the suggested cooking time is up.
5. Mix 1/3 cup of the pasta-cooking water into the ricotta.
6. Drain the pasta and immediately toss it with the olive oil and ricotta. Stir in the arugula, asparagus, pepper, and Parmesan. Serve hot.
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