Pasta with asparagus, ricotta and crispy breadcrumbs
There's a new recipe from @habeichselbstgemacht: Pasta with asparagus, ricotta and crispy breadcrumbs.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 80 g | breadcrumbs |
| 60 g | Butter |
| 2 | small red onions |
| 1 | Clover of garlic |
| 500 g | Asparagus |
| 2 | Organic lemons |
| 350 g | Ricotta |
| Salt, pepper | |
| 500 g | Pasta (e.g., Farfalle) |
| Parsley as decoration |
Instructions
Step 1 of 7:
Toast breadcrumbs in plenty of butter until golden brown and transfer to a small bowl.
Step 2 of 7:
Halve onions and cut into rings, press garlic, cut green asparagus into approx. 4cm pieces, squeeze lemons and grate some lemon zest.
Step 3 of 7:
Melt butter again, sauté onions and garlic until translucent, add asparagus and briefly sear.
Step 4 of 7:
Add the squeezed lemon juice, zest, and ricotta. Season with salt and pepper and mix.
Step 5 of 7:
Add 1 liter of water, add pasta, and mix. The pasta should be just covered with water. Cook pasta al dente according to package directions. Towards the end of the cooking time, the sauce may be a bit too liquid depending on the type of pasta, but it will thicken slightly.
Step 6 of 7:
Remove the pan from the heat as soon as the pasta is done. Chop parsley. Divide pasta among 4 plates and garnish with parsley and toasted breadcrumbs.
Step 7 of 7:
Depending on the type of pasta, the amount of water and cooking time may vary!
