Tagliatelle with Lemon, Ricotta, and Asparagus
Prep time: 20 minServes: 4
Pairs with
Lemon, ricotta, and mint — light, bright, spring-like. A crisp white with citrus notes (Vermentino, Gavi) or a light sparkling matches without weighing it down.
Ingredients
- 400g tagliatelle
- 200g green asparagus, in 3cm pieces
- 250g ricotta
- Zest and juice of 1 lemon
- 3 tbsp olive oil
- 50g Parmesan, grated
- Handful of mint, in ribbons
- Flaky sea salt, black pepper
Method
- 11. Cook the tagliatelle in generously salted water. Add the asparagus for the last 2 minutes. Save 150ml pasta water, drain.
- 22. Whisk the ricotta with lemon zest, lemon juice, olive oil, half the Parmesan, and a good pinch of salt.
- 33. Return the pasta and asparagus to the pot. Stir in the ricotta cream and enough pasta water to make a creamy sauce that clings.
- 44. Serve with remaining Parmesan, mint, and pepper.