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 the breadcrumbs in plenty of butter until golden brown and transfer to a small bowl.
Step 2 of 7:
Halve the onions and slice into rings, crush the garlic, cut the green asparagus into pieces about 4cm long, squeeze the lemons and grate a little lemon zest.
Step 3 of 7:
Melt butter again, sauté the onions and garlic until translucent, add the asparagus and sear briefly over high heat.
Step 4 of 7:
Add the squeezed lemon juice, zest and ricotta. Season with salt and pepper and mix well.
Step 5 of 7:
Pour in 1 liter of water, add the pasta and stir. The pasta should be just barely covered with water. Cook the pasta al dente according to the package instructions. Towards the end of the cooking time, the sauce may be a little too runny depending on the type of pasta, but it will thicken a bit more.
Step 6 of 7:
Remove the Frying Pan from the heat as soon as the pasta is done. Chop the parsley. Divide the pasta among 4 plates and garnish with parsley and the toasted breadcrumbs.
Step 7 of 7:
Depending on the type of pasta, the amount of water and cooking time may vary!
