Pasta W/ Asparagus, Arugula & Ricotta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 lb thin asparagus, woody ends cut off, cut into 1-inch lengths
• 1/2 cup fresh ricotta
• 3/4 lb penne or 3/4 lb fusilli
• 2 tablespoons extra virgin olive oil
• 1 ounce baby arugula or 1 ounce wild arugula leaf, rinsed and spun dry 1/3 cup freshly grated parmesan
• fresh ground pepper
• salt

Recipe

• 1 bring a large pot of salted water to a boil. add the asparagus pieces. cook pencil-thin pieces for 2 minutes, medium pieces for 3 to 4 minutes.
• 2 with a slotted spoon, transfer the asparagus to a bowl of ice-cold water. then drain the cold water and set the asparagus aside.
• 3 place the ricotta in a large pasta bowl.
• 4 cook the pasta in the same salted water that the asparagus was cooked inches cook it al dente, following the directions on the package, but check the pasta a minute before the suggested cooking time is up.
• 5 mix 1/3 cup of the pasta-cooking water into the ricotta.
• 6 drain the pasta and immediately toss it with the olive oil and ricotta. stir in the arugula, asparagus, pepper, and parmesan. serve hot.