Ricotta Pasta with Lemon Zest and Asparagus

Lemon and asparagus duo gives it a very summery and refreshing flavour. Ricotta on the other hand, reminds you that you are actually eating a bowl of pasta.

It's creamy, fresh and very simple to make. Which is the best kind of food, in my opinion.

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Recipe is for 2-3 portions (depends how much you love pasta).

250 g spaghetti

125 g ricotta cheese

2 tbsp olive oil + some for cooking asparagus

50 g parmigiano

zest from 1 lemon

2 tsp freshly ground black pepper

1/2-1 tsp fine salt + some for cooking pasta

125 g of fresh asparagus

water

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1. Cook the pasta in salted water. Cook it for couple minutes lees than it says on the packaging. Reserve about 200 ml of pasta water in a cup, then drain the pasta and place it back in the pot. While the pasta is cooking you can wash and cut the asparagus in medium sized pieces. Sauté it in a pan with some olive oil until it's al dente, then keep it on the side.

2. In a bowl, mi the ricotta, olive oil, grated cheese, lemon zest, black pepper and salt. Mix it with a spoon until well combined.

3. Add the ricotta mix to the pasta and pour in some of the pasta water, you can add more if the consistency of the "sauce" is too thick. Toss the pasta in the pot with two spoons or tongs until all of the pasta is evenly covered in the sauce and all of the liquids have been absorbed.

4. Add the asparagus and mix it into the pasta. Serve the pasta with more of the grated cheese and some black pepper on top.

Enjoy!