Lemon ricotta spaghetti lunghi with charred asparagus
This light, lemony pasta is made with Garofalo spaghetti lunghi, an extra-long style of spaghetti. If asparagus isn't in season, you could swap it out with another vegetable that pairs well with lemon like courgette or Tenderstem broccoli.
Ingredients
Metric
Imperial
Lemon ricotta pasta
- 40g of grated Parmesan
- 1 lemon, zested and juiced
- 1 tbsp of olive oil, plus more as needed
- 250g of ricotta
- 1 garlic clove, grated
- 350g of Garofalo Spaghetti Lunghi
- salt and pepper
Pistachio gremolata
- 3 garlic cloves
- zest of 1 lemon
- 1 bunch of fresh parsley
- 1 pinch of chilli flakes
- 100g of pistachios
- 100ml of olive oil
Charred asparagus
- 1 dash of groundnut oil
- 1 handful of asparagus, sliced in half lengthwise
- salt and pepper
Garnish
- 2 lemons, zested and sliced into wedges
- 1 bunch of fresh tarragon, finely sliced
- 1 handful of fresh rocket leaves
- 1 handful of Parmesan shavings
- salt and pepper
Method
Start by whisking together the ingredients for the lemon ricotta pasta (apart from the spaghetti) in a large bowl. Season with salt and pepper and set aside
- 40g of grated Parmesan
- 1 lemon, zested and juiced
- 1 tbsp of olive oil, plus more as needed
- 250g of ricotta
- 1 garlic clove, grated
Blend all the pistachio gremolata ingredients together until the nuts and herbs break down. Add a touch more olive oil if needed, then season with salt and pepper and set aside
- 3 garlic cloves
- zest of 1 lemon
- 1 bunch of fresh parsley
- 1 pinch of chilli flakes
- 100g of pistachios
- 100ml of olive oil
- salt and pepper
Next, bring a large pot of salted water to a boil. Add in the spaghetti lunghi and cook according to the packet instructions until just al dente, then drain, reserving a a small bowl of pasta water
- 350g of Garofalo Spaghetti Lunghi
Heat a sauté pan over a medium high heat, then add the splash of groundnut oil
Once the oil is very hot, add in the asparagus and season with a pinch of salt. Sauté until slightly charred on the outside and tender
- 1 dash of groundnut oil
- 1 handful of asparagus, sliced in half lengthwise
Add the pasta, lemon ricotta mix and a splash of pasta water back to the pot. Warm over a medium heat, stirring until everything is combined, then season with salt and pepper as needed
To serve, use tongs to twist the pasta into a portion, then serve in a bowl. You might need to use a lade to help you transfer it
Top with the charred asparagus, lemon zest and wedges, tarragon, rocket, parmesan and black pepper
- 2 lemons, zested and sliced into wedges
- 1 bunch of fresh tarragon, finely sliced
- 1 handful of fresh rocket leaves
- 1 handful of Parmesan shavings
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