Vegetarian mains
Penne with asparagus and ricotta
A very quick vegetarian pasta recipe, this is elegant and fresh spring fare. It's a great way of stretching a bunch of asparagus to feed a group. For more greens, stir through some wilted spinach, blanched broad beans or peas, or a handful of rocket leaves.
Ingredients
- 1 bunch asparagus, trimmed
- 150-200g ricotta cheese, crumbled
- 4 tbsp olive oil
- 4 tbsp Parmesan or Pecorino, grated
- leaves of 1 small bunch basil, sliced into fine ribbons
- zest of 1 small lemon
- pinch nutmeg, grated
- 1 large garlic clove, crushed or finely chopped
- ½ small glass dry white wine (or veg stock)
- 400g penne or other dried pasta
- salt and pepper
Method
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Step 1
Slice the asparagus stalks finely but keep the tips whole. Blanch the tips in fast boiling salted water for 1-2 minutes until just tender. Refresh immediately under cold water.
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Step 2
Put the ricotta, 2 tablespoons of olive oil, 2 tablespoons of Parmesan, basil, lemon zest and nutmeg into a large serving bowl. Season and mix gently.
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Step 3
Cook the pasta. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan. Add the asparagus stalks and stir fry for 2 minutes until just tender.
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Step 4
Add the garlic, stir and add the white wine. Bubble away for 2 mins until the wine is reduced to a syrupy sauce. Cool for a few minutes and add to the ricotta mix.
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Step 5
Drain the cooked pasta and add to the bowl. Toss well with the sauce until the pasta is well coated. Add more seasoning and olive oil to taste – lots of freshly ground black pepper works well.
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Step 6
Scatter over the blanched asparagus tips. Serve with the remaining Parmesan at the table.
