Ingredients

The following ingredients have 2 Servings
  • 2 oz crusty bread, cubed (example: sourdough) 
  • olive oil 
  • 1 lemon, zested + juiced 
  • kosher salt 
  • 1 cup (8 oz) whole milk ricotta cheese
  • ¼ lb orecchiette pasta 
  • ½ lb asparagus, ends cut + peeled + thinly sliced on an angle 
  • 2 tbsp grated parmesan cheese
  • any fresh soft herbs to garnish – basil, chives, tarragon, etc. 

Instruction

  • Bring a large pot of water to a boil. Meanwhile, add the bread to a small food processor. Pulse until coarsely chopped. Heat a 12” skillet over medium heat. Add about 2 tablespoons of olive oil. Once hot, add the breadcrumbs and toast until golden brown, stirring often. Transfer the breadcrumbs to a plate lined with paper towels (reserve the skillet) and immediately season with 1 tsp of lemon zest and a good pinch of salt. 
  • Wipe out the food processor and add the ricotta cheese, plus 1 tablespoon of olive oil. Season with a pinch of salt. Blend until smooth and set aside. 
  • Season the pot of water with salt and drop the pasta in. Stir well and cook according to the package’s instructions. 
  • Meanwhile, wipe out the skillet and add 2 more tablespoons of olive oil over medium heat. Add the sliced asparagus. Saute for about 4-5 minutes until slightly caramelized and tender. Season with a pinch of salt. 
  • Drain the pasta and add it to the skillet. Stir in the lemon juice and toss well to combine. Spread the ricotta onto two plates. Mound the pasta over top. Garnish with the breadcrumbs, parmesan cheese, fresh herbs, and a drizzle of olive oil.