- 8 oz Cara Nonna Pennette Rugola e Pomodoro
- 2 pounds asparagus
- 1 1/3 cup ricotta cheese, light
- 2/3 cup parmesan cheese, grated
- 1/2 cup basil, leaves, fresh, minced
- Salt & pepper freshly ground, to taste
Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp- tender, about 2 minutes. Set the cooked asparagus aside.
While preparing the sauce, cook the pasta per instructions on package. Just before it is done, carefully remove 1/3 cup of the cooking liquid and stir it into the cheese mixture. The cheese sauce should be smooth and creamy.
Drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix well to coat the pasta with the sauce. Transfer portions to warm pasta bowls and serve immediately.