Pasta with ricotta cream, asparagus, and pistachios
- Vegetarian
- Energy Kcal 674
- Carbohydrates g 75.4
- of which sugars g 10.7
- Protein g 24.6
- Fats g 30.5
- of which saturated fat g 10.74
- Fiber g 6.2
- Cholesterol mg 58
- Sodium mg 386
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 13 min
- Serving: 4
- Cost: High
PRESENTATION
Spring in Italy is just something else, you know? Pasta with ricotta cream and asparagus totally nails those fresh flavors. Across the country, Italians embrace the season by adding bright ingredients like fava beans, peas and especially asparagus to their beloved pasta dishes. This asparagus pasta recipe really highlights that star ingredient—so good. You’ll love those tender asparagus spears; they retain a bit of crispness. I mean, they offer such a nice bite alongside the creamy ricotta sauce.
And when that smooth ricotta melts into the warm pasta? Feels like spring. Seriously, it feels like spring. To top it off, the salty crunch of pistachios adds contrast, making this a pistachio pasta dish that feels comforting and—just a bit—special. Asparagus is cherished in Italian cuisine, found in everything from traditional frittatas to simple meals with eggs.
This creamy asparagus and pistachio pasta captures that fresh, light core but in a more substantial way. The combination of crunchy nuts and delicate ricotta is unexpectedly good. It's the ricotta that gives a soft, mellow backdrop. Honestly, this dish is perfect for a laid-back dinner but also impresses if you're having friends over. The flavors are a true celebration of spring—bright, fresh, and slightly earthy.
For anyone into easy pasta recipes or vegetarian options, this is a standout. Each forkful offers a variety of textures and a flavor that's a refreshing departure from the heavier stuff of winter. No surprise, really, that these spring pasta dishes become staples in Italian homes when asparagus is at its best. It delights the palate and shows the joyful renewal of the season, making every meal a celebration of Italy’s rich culinary heritage.
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- INGREDIENTS
- Linguine pasta 11.3 oz (320 g)
- Asparagus 0.7 lb (320 g) - to clean
- Pistachios ½ cup (70 g)
- Cow's milk ricotta cheese 1.6 cups (400 g)
- Fresh liquid cream ¼ cup (50 g)
- Garlic 1 clove
- Nutmeg to taste
- Parsley to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Pasta with ricotta cream, asparagus, and pistachios
To prepare pasta with ricotta cream, asparagus, and pistachios, first take care of cleaning the asparagus: peel them while leaving the tips intact and removing the lower white part 2, which is the toughest. Cut them into crosswise slices 3
and split the tips in half lengthwise 4. Place a pot filled with salted water on the stove, which will be used to cook the pasta. In a large pan, heat olive oil with a garlic clove 5, and as soon as it starts to sizzle, add the asparagus 6
and the pistachios 7, cook over medium heat for 5 minutes, stirring often. Then salt, pepper 8, remove the garlic clove 9, and set aside.
Meanwhile, cook the pasta in boiling water for the time indicated on the package. Continue with the dressing: in a pitcher (or a tall glass for a mixer), pour the ricotta, the fresh liquid cream 11, blend the mixture with an immersion blender 12,
then add a couple of ladles of pasta cooking water 13 to make the cream smoother and more velvety. Salt, pepper, and season with nutmeg 14. Finally, flavor with freshly chopped parsley 15.
Stir the cream 16 and pour it into a large pot, add another 2 ladles of pasta cooking water 17; then directly drain the pasta into the pot 18.
Add the asparagus and pistachio dressing, taking care to set aside a little to garnish each serving plate 19. Stir to flavor; if it turns out dry, add more cooking water at your discretion. Serve the pasta with ricotta cream, asparagus, and pistachios immediately, distributing the reserved dressing on the plate (20-21).