Creamy Sedani with Lemon Ricotta, Sautéed Asparagus, Peas, and Hazelnut Parmesan Crunch

Instructions

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   1. Bring a large pot of water to a boil and add the salt. Meanwhile, preheat the oven to 180 °C / 350 °F to finish toasting the hazelnuts if needed. Spread the hazelnuts on a tray and toast for 6 to 8 minutes at 180 °C / 350 °F, then cool and chop them.

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   2. In a bowl, mix the ricotta with 40 g of the grated Parmesan, the lemon zest, 30 ml (2 tbsp) lemon juice, 1 grated garlic clove, and a generous amount of black pepper. Add 60 ml (1/4 cup) of pasta water later if you want to loosen it.

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   3. In a large skillet, heat 15 ml (1 tbsp) olive oil with 10 g (about 2 tsp) butter over medium heat. Add the chopped shallot and cook for 2 to 3 minutes until softened. Stir in the chopped garlic and cook 30 seconds more.

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   4. Add the asparagus to the skillet and sauté for 4 minutes. Add the peas and cook 2 minutes more, until the asparagus is tender but still bright green. Remove from the heat and set aside.

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   5. In a small pan, melt the remaining 15 g (about 1 tbsp) butter with 15 ml (1 tbsp) olive oil. Add the breadcrumbs, chopped hazelnuts, and the remaining 30 g Parmesan. Cook for 3 to 4 minutes, stirring, until the crunch is golden and fragrant. Set aside.

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   6. Cook the sedani pasta in the boiling water according to the package directions until al dente, usually 10 to 12 minutes. Before draining, reserve 180 ml (3/4 cup) of the pasta cooking water.

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   7. Return the large skillet to low heat. Add the drained pasta to the asparagus and peas. Stir in the ricotta mixture and enough reserved pasta water, little by little, to create a creamy sauce that coats the pasta well, using up to 180 ml (3/4 cup) if needed.

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   8. Add the chopped mint, taste, and adjust with more salt, pepper, or a few extra drops of lemon juice if desired. Toss gently for 1 minute over low heat, without letting the ricotta boil.

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   9. Serve the pasta hot and finish each portion with the hazelnut Parmesan crunch on top.

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    10. If you want to keep the plates warm before serving, you can place them for 2 minutes in a warm oven at 90 °C / 195 °F.

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    11. Enjoy immediately to keep the contrast between the creamy sauce, tender vegetables, and toasted crunch.