Such a simple and delicious pasta recipe – creamy ricotta, heaps of freshness from the lemon and basil. An excellent vehicle for asparagus consumption.

iNGREDIENTS

Makes 4 portions
360g dried pappardelle pasta
1 bunch asparagus, woody ends trimmed off and discarded, the rest sliced (I like to keep the tips whole and slice the stalk finely)
1 shallot, finely sliced
2 cloves garlic, crushed or finely grated
30g bunch basil
250g ricotta
1 lemon
Grated pecorino
Olive oil
Salt and pepper

Looking for substitutions?

Any pasta shape would work well here.
Swap the pecorino for parmesan
Sub peas or broad beans for the asparagus
Swap the shallots for white onion
Use mint in stead of the basil

RECIPE

1. Bring a large pan of salted water to a rolling boil. Cook the pasta to al dente, adding the asparagus to the pan in the last minute of cooking. Drain, reserving a cup of the pasta cooking water
2. In a wide pan sweat the shallots with a little oil. When softened stir in the garlic and lemon zest
3. Keep half of the basil leaves aside for garnish (pick the smaller ones) and blend the rest with the ricotta and enough of the pasta water to easily blend smooth
4. Stir the pasta and ricotta mix into the pan with the shallots. Stir over a medium heat until well combined – add extra pasta water if necessary to get a creamy consisntecy. Stir in lemon juice, pecorino and seasoning to taste
5. Top with more basil and pecorino to serve

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