Fafalle With Asparagus, Fresh Ricotta, and Chives

Name: Fafalle With Asparagus, Fresh Ricotta, and Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; ¼ cup finely chopped shallot; 1 garlic clove, minced; 1 pint cherry tomatoes or 1 pint grape tomatoes, cut lengthwise in half; salt; fresh ground black pepper; 1 lb asparagus; 1 lb farfalle pasta; 1 cup ricotta cheese; ½ cup freshly grated parmesan cheese, plus more for serving; 4 tablespoons chopped fresh chives

Servings: persons

2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 garlic clove, minced
1 pint cherry tomatoes or 1 pint grape tomatoes, cut lengthwise in half
salt
fresh ground black pepper
1 lb asparagus
1 lb farfalle pasta
1 cup ricotta cheese
½ cup freshly grated parmesan cheese, plus more for serving
4 tablespoons chopped fresh chives

1
Bring a large pot of lightly salted water to a boil.
2
Meanwhile, melt the butter over medium heat in a large skillet.
3
Add the shallots and garlic and cook, stirring occasionally, until the shallots are tender, about 3 minutes.
4
Add the cherry tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes.
5
Remove from the heat and season with salt and pepper to taste.
6
Snap off and discard the woody stems from the asparagus.
7
Cut off and reserve the asparagus tips.
8
Cut the remaining spears into 1/2-inch lengths and set aside.
9
Add the spears (not the tips) to the boiling water and cook until bright green, about 2 minutes.
10
Add the tips and cook until the asparagus is crisp-tender, about 2 minutes more.
11
Using a skimmer or a sieve, transfer the asparagus to a bowl.
12
Do not place the asparagus in ice water or rinse under cold water; keep the water in the pot boiling.
13
Add the pasta to the boiling water and cook according to package directions until al dente.
14
During the last minute, return the asparagus to the pot.
15
Scoop out and reserve 1 cup of the pasta cooking water; drain the pasta.
16
Return the pasta and asparagus to the pot.
17
Add the tomato mixture, ricotta, Parmesan, and 3 tablespoons of the chives.
18
Toss gently, adding enough pasta cooking water to make a creamy sauce.
19
Season with salt and pepper to taste.
20
Serve at once, with a sprinkling of the remaining chives and extra Parmesan passed on the side.

694

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, ¼ cup finely chopped shallot, 1 garlic clove, minced, 1 pint cherry tomatoes or 1 pint grape tomatoes, cut lengthwise in half, and more.

Yes, Fafalle With Asparagus, Fresh Ricotta, and Chives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!