Ingredients:

  • 1 lb (450 g) Linguine, Spaghetti, or Bucatini
  • 3 Tbsp (45 g) Coarse Salt (for water)
  • 1 cup (250 g) Whole Milk Ricotta Cheese
  • 1/2 cup (60 g) Freshly Grated Parmesan or Pecorino Romano
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil (divided)
  • 2 cloves (15 g) Garlic, minced
  • Zest of 1 large lemon
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp Freshly ground Black Pepper (or to taste)
  • 1 bunch (225 g) Asparagus, tough ends trimmed and cut into 1-inch pieces
  • 1/4 cup (15 g) Fresh Basil or Mint, chopped (for garnish)

Instructions:

  1. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1.5 cups (360 ml) of the starchy cooking water.
  2. Sauté Aromatics: While the pasta cooks, heat 2 Tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 60 seconds until fragrant—do not allow the garlic to brown.
  3. Blanch the Asparagus: Add the prepared asparagus pieces to the sauté pan and cook quickly for 2-3 minutes until they are bright green and slightly tender-crisp. Remove the asparagus and set aside, leaving the remaining oil/garlic in the pan.
  4. Prepare the Ricotta Base: In a large bowl, whisk together the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, the remaining 2 Tbsp of olive oil, and fresh black pepper.
  5. Emulsify the Sauce: Add 1/2 cup (120 ml) of the reserved hot pasta water to the ricotta mixture, whisking vigorously until the sauce is smooth, creamy, and pourable.
  6. Toss and Finish: Drain the cooked pasta and immediately add it to the large bowl with the ricotta sauce. Toss to coat evenly. Add the sautéed asparagus and the garlic/oil mixture from the skillet. Continue tossing, adding additional reserved pasta water 1 tablespoon at a time until the sauce clings beautifully to the noodles without being watery.
  7. Serve: Divide the pasta among serving bowls, garnishing generously with fresh basil, extra black pepper, and a final drizzle of quality olive oil.