Consider The Sauce is relatively familiar with reading and eating pasta recipes involving fresh ricotta.

But in them, the ricotta has always been used in a tomato-based sauce.

I have never seen an Italian recipe using ricotta like this.

But I would in no way be surprised to find there are Italian recipes that are the same or similar – it just seems so very Italian!

This has become a weekly staple for Bennie and I.

We sometimes use green beans, in which case we throw them in with the boiling pasta a few minutes before it is done.

But we prefer asparagus – and with asparagus, timing is everything.

The aim is quickly flash fry the asparagus so it gets a nice charred flavour before it wilts.

It’s a fine line and takes just a few minutes – so best to complete cooking the pasta before throwing the asparagus in the pan.

Depending on what’s at hand, we also sometimes throw in a few chilli slices or parsley.

But in this dish, the seasoning are simple so need to be freely used – very freshly cracked pepper, salt and extra virgin olive oil.

INGREDIENTS

Short pasta

Fresh ricotta

Extra virgin olive oil

Salt

Freshly cracked black pepper

Finely grated lemon rind or lemon juice to taste.

METHOD

1. Cook pasta, drain.

2. Heat a good dollop of EVOO to high heat, flash fry aspargus so it retians its structure but has started to colour.

3. Turn heat to very low and throw in the pasta, separating any pieces that have stuck together.

4. Add salt and heaps of black pepper.

5. Roughly chop the ricotta and add to pan, mashing to fine crumbs with wooden spoon.

6. Add lemon rind or juice and another splash of EVOO, mix.

7. Serve.