Ingredients:

  • 1 pound (450g) dried pasta (penne, fusilli, or farfalle)
  • 4 quarts (4 litres) water
  • 2 tablespoons (30ml) kosher salt
  • 15 ounces (425g) whole milk ricotta cheese
  • 1/4 cup (60ml) freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1/4 cup (35g) pine nuts

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from the skillet and set aside.
  3. In the same skillet, heat olive oil over medium heat. Add the asparagus and sauté until tender-crisp (about 5-7 minutes). Season with salt and pepper.
  4. In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon juice, lemon zest, olive oil, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Add the cooked pasta and sautéed asparagus to the lemon ricotta sauce. Toss gently to coat, adding reserved pasta water as needed to achieve your desired consistency.
  6. Divide the pasta among serving bowls. Sprinkle with toasted pine nuts and additional Parmesan cheese. Serve immediately.