Ingredients
Sea salt
1 1/4 lbs thick aparagus,ends trimmed
1 lb penne
1 clove garlic,peeled
15 oz whole milk ricotta
2 tblsp olive oil
2/3 cup grtd parmesan cheese
Preparation
Bring large pot of water to boil,add salt Add asparagus:cook until tender/firm(4min); lift out w/tongs transfer to ice bath; cut into 1/4 slices,leaving tips intact
Bring water back to boil,add penne
Rub lrg serving bowl w/garlic Add ricotta,olive oil & 1/4 cup of pasta cooking water;blend
When the pasta is done,drain it(reserving some water) and add it to the ricotta mixture. Top w/asparagus and half the parmesan,then fold everything together.Season w/salt,adding reserved pasta water if needed.
Divide among 4 bowls and sprinkle with remaining cheese.
