Toasted Lemon Mafaldine with Asparagus, Whipped Ricotta and Thyme Almonds

Instructions

1. 1

   Bring a large pot of salted water to a boil. Meanwhile, in a small skillet over medium heat, toast the sliced almonds with 10 g butter and the thyme leaves for 2 to 3 minutes, stirring, until golden and fragrant. Transfer to a plate so they do not keep cooking.

2. 2

   In a bowl, whip the ricotta with 30 g grated Parmesan, 1 tablespoon olive oil, half of the lemon zest, a pinch of salt, and a little black pepper until creamy. Set aside.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté the asparagus for 3 to 4 minutes until tender but still firm. Season with a pinch of salt and remove from the skillet temporarily.

4. 4

   In the same skillet, reduce to medium heat and add the remaining butter. When it starts turning lightly nutty, add the shallot and cook for 2 minutes. Add the garlic and cook for 30 seconds. Stir in the remaining lemon zest and let it toast lightly for 15 to 20 seconds to deepen its aroma.

5. 5

   Cook the mafaldine in the boiling water according to package time until al dente, usually 9 to 11 minutes. Reserve 180 ml / 3/4 cup of the pasta cooking water before draining.

6. 6

   Add the lemon juice and 120 ml / 1/2 cup of the pasta water to the skillet, stirring to form a glossy sauce. Add the drained pasta and toss for 1 minute. If needed, add the remaining reserved water gradually until the sauce turns silky.

7. 7

   Return the asparagus to the skillet, add the remaining Parmesan, and plenty of black pepper. Toss gently to coat the pasta well without breaking the asparagus.

8. 8

   Divide the pasta among warm plates and finish each serving with dollops of whipped ricotta and the thyme almonds on top. Serve immediately.

9. 9

   If you want to warm the plates before serving, place them in a 200 °F / 95 °C oven for 5 minutes and remove carefully before plating.