Strozzapreti With Wild Arugula and Asparagus

1. 1

   Bring a large pot of water to a boil and add a generous amount of salt.

2. 2

   Add the asparagus, cook for 2 minutes, and transfer with a slotted spoon to a bowl of cold water.

3. 3

   Drain and set aside.

4. 4

   Bring the water back to a boil and add the pasta.

5. 5

   Cook until al dente.

6. 6

   Stir 2 T of the pasta cooking water into the ricotta.

7. 7

   Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan and pepper to taste.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.