Asparagus with Basil & Ricotta

Directions

1. Bring 4 quarts of well-salted water to a boil in a large pot. Snap off the tough ends of the asparagus. If the spears are thick, cut them in half lengthwise, then slice on the bias into 1-inch pieces.

2. Steam the asparagus until it is bright green and crisp-tender, about 2 minutes. Transfer to a plate and set aside. Do not overcook — it will continue to soften slightly when tossed with the hot pasta.

3. In a medium bowl, combine the ricotta, grated parmesan, minced basil, salt, and pepper. Set aside while the pasta cooks.

4. Cook the pasta until just al dente. Before draining, scoop out ⅓ cup of the pasta cooking water and stir it into the ricotta mixture. The sauce should loosen into a smooth, creamy consistency that coats the back of a spoon. Add a splash more pasta water if it feels too thick.

5. Drain the pasta, leaving a little water clinging to the noodles. Immediately toss the hot pasta with the ricotta mixture and the steamed asparagus. Stir well until every strand is coated and the asparagus is evenly distributed.

6. Taste and adjust with more salt, pepper, or basil if needed. Serve right away in warm bowls while the sauce is still silky and the asparagus is vibrant.