Fafalle With Asparagus, Fresh Ricotta, and Chives

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“In 'Spring Gatherings' by Rick Rodgers”

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil.
  2. Meanwhile, melt the butter over medium heat in a large skillet.
  3. Add the shallots and garlic and cook, stirring occasionally, until the shallots are tender, about 3 minutes.
  4. Add the cherry tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes.
  5. Remove from the heat and season with salt and pepper to taste.
  6. Snap off and discard the woody stems from the asparagus.
  7. Cut off and reserve the asparagus tips.
  8. Cut the remaining spears into 1/2-inch lengths and set aside.
  9. Add the spears (not the tips) to the boiling water and cook until bright green, about 2 minutes.
  10. Add the tips and cook until the asparagus is crisp-tender, about 2 minutes more.
  11. Using a skimmer or a sieve, transfer the asparagus to a bowl.
  12. Do not place the asparagus in ice water or rinse under cold water; keep the water in the pot boiling.
  13. Add the pasta to the boiling water and cook according to package directions until al dente.
  14. During the last minute, return the asparagus to the pot.
  15. Scoop out and reserve 1 cup of the pasta cooking water; drain the pasta.
  16. Return the pasta and asparagus to the pot.
  17. Add the tomato mixture, ricotta, Parmesan, and 3 tablespoons of the chives.
  18. Toss gently, adding enough pasta cooking water to make a creamy sauce.
  19. Season with salt and pepper to taste.
  20. Serve at once, with a sprinkling of the remaining chives and extra Parmesan passed on the side.

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