Ingredients
Pasta & vegetables
- 400 g spaghetti or linguine
- 400 g fresh asparagus spears, trimmed and cut into 4 cm pieces
- 2 cloves garlic, minced
- 60 ml extra virgin olive oil
- salt
- black pepper
Lemon & cheese
- 2 large lemons, zested and juiced (about 100 ml juice)
- 200 g fresh ricotta or 80g finely grated parmesan
- 30 g parmesan, finely grated (if using ricotta; use additional for topping if using ricotta only)
- 1 tsp red pepper flakes (optional)
Method
Cook
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to packet directions until just al dente, about 9–10 minutes.
Meanwhile, heat olive oil in a large frying pan over medium heat. Add garlic and cook for 30 seconds until fragrant, stirring constantly.
Add asparagus pieces to the pan and season with salt and pepper. Cook for 2 minutes, stirring occasionally, until just beginning to soften.
When pasta is al dente, reserve 200 ml pasta water, then drain pasta into a colander.
Add hot pasta to the frying pan with asparagus. Stir well, then pour in lemon juice and add lemon zest. Toss to combine.
Add 125 ml reserved pasta water to the pan and stir constantly over medium heat for 2 minutes until a light sauce forms and pasta absorbs the liquid.
Finish
Remove pan from heat. If using ricotta, dollop dollops across the pasta and gently fold through—the heat will soften and create a creamy sauce. If using parmesan only, add the grated cheese and toss until combined.
Taste and adjust with salt, pepper, and extra lemon juice as needed. Add more pasta water (a few tablespoons) if the pasta seems too tight.
Divide into serving bowls and top with extra parmesan, red pepper flakes if using, and a drizzle of olive oil. Serve immediately.
