The Tides Have Changed [lemony asparagus pasta with mushrooms and herbed ricotta]

We’ve settled into a new little routine at Casa Glass of Milk wherein my husband gets home from work and we spend some time cooking together and catching up on our days.

lemony pasta with asparagus, mushrooms, greens, and herbed ricotta.

Oh man, does it beat the old grad school routine wherein he returned at 11:00, scarfed dinner, and we went to bed exhausted.

lemony pasta with asparagus, mushrooms, greens, and herbed ricotta.

And man, do I love having someone to cook with.  It’s funny because I can’t explain how or why this happened.  It wasn’t part of our normal before, but I’m loving that it’s working for us right now.

Even if it does mean I’m on dish duty more than usual.

Tonight’s menu was Lemony Asparagus Pasta with Mushrooms, Greens, and Herbed Ricotta, from Food52.  When it started to come together, my husband wondered whether I’d made this before, and in fact, I make similar dishes all the time.  This dish, however, stands on its own as one for the ages.

To make lemony asparagus pasta with mushrooms, greens, and herbed ricotta, you will need:

  • 16 oz. pasta (I used tagliatelle, one of my faves)
  • 3 T olive oil
  • 4 large garlic cloves
  • 8 oz. mushrooms, sliced
  • 1 bunch asparagus, ends trimmed, and sliced into bite-sized pieces
  • 2 scallions, chopped
  • 1/2 C sauvignon blanc
  • couple large handfuls greens (I used chard, which is a tad sweet), sliced into ribbons
  • zest and juice of 2 lemons, divided
  • 2 T unsalted butter
  • 3/4 C ricotta cheese
  • mixture of fresh herbs such as mint and tarragon (what I used), or basil and thyme
  • 1/2 C grated Parmesan, plus more for serving
  • salt
  • pepper

Bring large pot of water to a boil on stove.

In the meantime, heat olive oil in large skillet.  Add garlic, mushrooms, salt, and pepper and cook a couple minutes over medium heat, till mushrooms are slightly softened, but not cooked all the way through.  Add asparagus and scallions and cook one more minute.  Add sauvignon blanc, bring to a boil, and cook till wine is reduced and asparagus is cooked through, about 4 more minutes.  Taste for salt and pepper.  Add greens and cook 30 seconds, till slightly wilted.  Remove skillet from heat and add lemon zest, juice of 1 1/2 lemons, and butter.  Stir till butter melts and everything is combined. There should be a bit of sauce

In small bowl, combine ricotta, herbs, and juice of half a lemon.  Stir till combined.

When pasta water is boiling, add pasta and cook according to package directions.  Drain pasta, and add to asparagus mixture.  Toss mixture till combined.  Add Parmesan cheese and toss again.

Serve immediately, and top with ricotta and more freshly ground pepper.


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