Whipped Ricotta Pasta with Asparagus and Pancetta
Servings 6
Ingredients
Calabrian chile breadcrumbs
- 2 tablespoons olive oil
- 2 teaspoons chopped Calabrian chilies
- 2 cloves garlic minced
- ½ cup panko
Whipped ricotta
- 8 ounces whole-fat ricotta
- 1 tablespoon lemon zest
Pasta
- 1 pound asparagus cut into bite-sized pieces
- 1 pound short-cut pasta such as penne, rigatoni, or orecchiette
- 1 tablespoon olive oil
- 4 ounces pancetta diced
- 2 shallots sliced
- 3 cloves garlic minced
- ½ cup grated parmesan
- 1 tablespoon lemon juice
- ¼ cup fresh basil
Instructions
- Make Calabrian chile breadcrumbs. Heat olive oil in a small saute pan over medium heat. Add Calabrian chilies and garlic and saute for 30 seconds. Add panko, stirring to coat. Continue to cook until breadcrumbs are golden brown, stirring frequently. Remove from heat and let cool.
- Add ricotta and lemon zest to a blender or food processor and whip until smooth and airy, about 1 minute. Set aside.
- Bring a large pot of salted water to a boil. Add asparagus and blanch until tender, about 2-3 minutes. Remove asparagus with a slotted spoon and immediately shock in an ice bath.
- Bring the water back to a boil and cook pasta according to directions on package. Drain pasta, reserving 1 cup of the pasta water.
- Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add pancetta and cook until light golden brown. Add shallots and garlic and saute for another minute or until shallots are softened.
- Add pasta, asparagus, whipped ricotta, grated parmesan, and ¾ cup of the reserved pasta water, stirring to coat. Simmer for 1-2 minutes or until pasta is well coated. Add additional pasta water if the sauce is too thick. Season with lemon, salt, and freshly cracked black pepper.
- Remove pasta from heat and portion into bowls. Sprinkle Calabrian chile breadcrumbs on top and garnish with fresh basil. Serve immediately.
Notes
The Calabrian chile breadcrumbs and whipped ricotta can be prepared up to 2 days in advance.
