Ingredients:

  • 1 lb (454g) Penne or Farfalle pasta
  • 1 lb (454g) Fresh Asparagus, woody ends trimmed, cut into 2-inch pieces
  • 1 tbsp (18g) Kosher salt
  • 3 tbsp (42g) Unsalted butter
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves Garlic, thinly sliced
  • 1 large Shallot, finely minced
  • 1/2 tsp (1g) Red pepper flakes
  • 1/2 cup (120ml) Reserved starchy pasta water
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/4 cup (60g) Whole milk ricotta cheese
  • 1/4 cup (35g) Toasted slivered almonds
  • 1 tbsp (6g) Lemon zest
  • 2 tbsp (30ml) Fresh lemon juice
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Instructions:

  1. Bring a large pot of water salted with 1 tablespoon of kosher salt to a rolling boil. Add the pasta and cook until it is 2 minutes shy of al dente according to package directions.
  2. While the pasta boils, heat the extra virgin olive oil and butter in a large high-sided skillet over medium heat. Add the minced shallots and cook until translucent, about 2-3 minutes. Stir in the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Three minutes before the pasta reaches its 2-minute-shy-of-al-dente mark, add the cut asparagus directly into the boiling pasta water. Reserve at least 1 cup of starchy pasta water, then drain the pasta and asparagus together in a colander.
  4. Transfer the drained pasta and asparagus into the skillet with the aromatics. Add 1/2 cup of the reserved pasta water and the fresh lemon juice. Toss vigorously over medium-high heat for 1-2 minutes until the starch and fats emulsify into a glossy sauce.
  5. Remove from heat. Fold in the lemon zest, grated Parmesan, and chopped parsley. Dollop with small amounts of whole milk ricotta and sprinkle with toasted slivered almonds. Season with additional salt and black pepper to taste and serve immediately.