Lemon Ricotta Fettuccine

1. 1

   Melt butter over medium heat and cook garlic and shallot for 3 min or until softened.

2. 2

   Add ricotta cheese and cream and stir until combined.

3. 3

   Add lemon zest, juice and pepper and cook stirring until hot about 5 minutes.

4. 4

   Meanwhile in large pot of boiling water add salt and pasta and cook for 3 minutes.

5. 5

   Add asparagus and cook for two more minutes or until pasta is al dente and asparagus is tender crisp.

6. 6

   Drain, reserve 1 cup of the pasta water and return pasta to pot.

7. 7

   Add cheese mixture and toss to coat.

8. 8

   Add some of the pasta water to moisten if needed.

9. 9

   Add chives and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.