Serves:

6

Description:

A fresh and delicious way to serve pasta when asparagus is in season.

Ingredients:

• 500g asparagus
• 2 tablespoons olive oil
• 150g fresh ricotta
• 350g penne pasta
• Salt and pepper

Method:

1. Trim the asparagus and wash any dirt, drop them in some boiling water until tender, then remove and put in a bowl with iced water, this will keep the intense green colour. Once cooled, chop them into 2-inch lengths. Keep the tips separately and process the rest in a blender with a tablespoon of the olive oil and a little salt and pepper.
2. In a large bowl, break up the ricotta with a fork; combine the ricotta with the remaining olive oil and a little extra salt and pepper. Meanwhile, cook the pasta in a pot with boiling water and salt, drain, return to the pot and add the pureed asparagus, heat through over the stove, then remove and mix with the asparagus tips and ricotta. Serve.

Recipe by: Maria Ponte

Website: www.ponte.com.au