Lemon ricotta spaghetti lunghi with charred asparagus
This light, lemony pasta is made with Garofalo spaghetti lunghi, an extra-long style of spaghetti. If asparagus isn’t in season, you could swap it out with another vegetable that pairs well with lemon like courgette or Tenderstem broccoli.
Ingredients
40g of grated Parmesan
1 lemon, zested and juiced
1 tbsp of olive oil, plus more as needed
250g of ricotta
1 garlic clove, grated
350g of Garofalo Spaghetti Lunghi
salt and pepper
Preparation
- 1
- Start by whisking together the ingredients for the lemon ricotta pasta (apart from the spaghetti) in a large bowl. Season with salt and pepper and set aside
- 2
- Blend all the pistachio gremolata ingredients together until the nuts and herbs break down. Add a touch more olive oil if needed, then season with salt and pepper and set aside
- 3
- Next, bring a large pot of salted water to a boil. Add in the spaghetti lunghi and cook according to the packet instructions until just al dente, then drain, reserving a a small bowl of pasta water
- 4
- Heat a sauté pan over a medium high heat, then add the splash of groundnut oil
- 5
- Once the oil is very hot, add in the asparagus and season with a pinch of salt. Sauté until slightly charred on the outside and tender
- 6
- Add the pasta, lemon ricotta mix and a splash of pasta water back to the pot. Warm over a medium heat, stirring until everything is combined, then season with salt and pepper as needed
- 7
- To serve, use tongs to twist the pasta into a portion, then serve in a bowl. You might need to use a lade to help you transfer it
- 8
- Top with the charred asparagus, lemon zest and wedges, tarragon, rocket, parmesan and black pepper
