Lemon Ricotta and Asparagus Papardelle
Serves: 3-4 servings
 
Ingredients
  • 1 heaping cup homemade ricotta
  • Salt and freshly ground pepper, to taste
  • 2 lemons, zested and juiced
  • 8 ounces dried papardelle pasta (I used Trader Joe's Lemon Pepper Papardelle)
  • 1 bunch asparagus, washed and trimmed
  • Extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees. Heat a large pot of water on medium high heat until boiling.
  2. In a medium sized bowl, add the ricotta and zest of 1 lemon. Add the juice of half the lemon, taste, then add juice of the other half, to taste, if desired. Season with salt and pepper, and set aside.
  3. Once water is boiling, add pappardelle pasta and cook according to package directions.
  4. While pasta cooks, make the asparagus. Place asparagus on a sheet pan. Drizzle with olive oil, then season with salt and pepper. Place in preheated oven, and cook, 5-10 minutes, until cooked, but still somewhat crisp (this will depend on the thickness of the asparagus). Remove from oven when done.
  5. When pasta is done, reserve a about ½ cup of cooking water, then drain the pasta. Add the pasta back to the pan. Add juice and zest of 2nd lemon. Drizzle generously with olive oil, about 2-4 tablespoons to lightly coat the pasta. Add a few tablespoons of the cooking water to help form a sauce. Add roasted asparagus, and toss to combine.
  6. Transfer pasta to a large platter or plate. Top with spoonfuls of the prepared ricotta and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/lemon-ricotta-and-asparagus-papardelle/