Strozzapreti With Wild Arugula and Asparagus
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- kosher salt
- 1⁄2 lb asparagus, trimmed and cut into 1-inch lengths
- 3⁄4 lb pasta
- 1⁄2 cup fresh ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1 bunch wild arugula (about 2 oz)
- 1⁄3 cup parmesan cheese, freshly grated
- fresh ground black pepper
directions
- Bring a large pot of water to a boil and add a generous amount of salt. Add the asparagus, cook for 2 minutes, and transfer with a slotted spoon to a bowl of cold water. Drain and set aside.
- Bring the water back to a boil and add the pasta. Cook until al dente. Stir 2 T of the pasta cooking water into the ricotta.
- Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan and pepper to taste. Serve hot.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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