This recipe, like many of my favorites, comes from Elise Bauer over at Simply Recipes and can be found here. I've made several adjustments to the recipe (the spice combination, pasta suggestion, etc. have all been adjusted according to my palette). Otherwise, the core recipe remains pretty much the same. Uncle Doug liked the recipe ("very much"), which is a big deal given that he doesn't consider himself a pasta man!
Fusilli with Asparagus, Ricotta, and Parmesan
The below recipe originally calls for penne pasta. Although I am a big fan of penne, I have discovered that fusilli often offers a certainly preparational edge over penne in the final product. Unlike penne (a short, tube-like pasta), fusilli is the "swirly" pasta we often see at picnics and creates a natural grip on the sauce around it. Essentially, fusilli holds tight to cheeses and sauces (they get stuck in its endless swirls), whereas penne often slips through sauces.
Ingredients
* salt, for the water
* 1 1/4 pound thick asparagus, woody ends trimmed
* 1 lb penne, or fusilli pasta
* 2-3 cloves garlic, pressed, or chopped finely
* 15 oz ricotta cheese (about 1.86 cups)
* 2 Tbsp olive oil
* 2/3 cup freshly grated Parmesan cheese
* Kosher salt and freshly ground black pepper, to taste
* Several dashes of Nutmeg
1.) Bring a large pot of water to a boil. Add one tablespoon of oil to prevent the fusilli pasta from sticking, and feel free to add plenty of salt to the water. Although salt is certainly not a cornerstone to a healthy diet (and can be nutritionally harmful in excess), the Italians believe that pasta water should taste like the consistency of seawater. This technique gives pasta incredible flavor, and really adds to the body of a dish.
2.) Once water has come to a boil, add the asparagus and boil for 4-5 minutes. Make sure to have an ice bath ready (I used a colander filled with ice), and when the asparagus is done, remove from water using tongs, and place on ice bath to stop the cooking process. Reserve 1/4 cup asparagus water for the sauce.
3.) Bring water back to a boil and add pasta. Cook for 8-10 minutes, or until pasta is "al dente" or "to the tooth" or "to the bite" in Italian. Essentially, the pasta should be firm to the bite, but not too soft that it is soggy or loses its structure when prepared in a dish. Strain pasta and reserve 1 cup water (you may need this for the final sauce).
4.) While the pasta is cooking, crush 1-2 cloves of garlic and wipe down your prep bowl with it. Measure out 15oz of ricotta cheese (1.86 cups, or about 1/2 of a standard 32 ounce container) and add to bowl. Add olive oil, 1/2 of Parmesan, a crushed clove of garlic, salt and pepper to taste, and several dashes of nutmeg; mix up sauce. Continue to taste sauce until it has the right spice to it. I can never really suggest the perfect amount of salt or pepper here because it really does depend on the person. Additionally, you may wish to add other kitchen spices like Italian seasoning, oregano, basil, rosemary, etc. to the dish, so feel free to experiment with your seasonings.
5.) Add cooked pasta and mix with sauce to integrate. If you feel the sauce is too clumpy, you can use some of your reserved pasta/asparagus water and smooth it out. However, you don't have to add this water, it's merely a suggestion. Continue to taste for flavoring (ricotta is a naturally bland cheese, so figuring out your favorite seasoning combination here is really what can make the dish your own (not to mention tastier!)).
6.) Sprinkle the remaining Parmesan cheese on top of the pasta as a garnish and enjoy!
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