Strozzapreti with Sautéed Asparagus, Lemon-Ricotta Cream, Toasted Hazelnuts and Chives

Instructions

1. 1

   Preheat the oven to 180°C / 350°F. Spread the hazelnuts on a small baking tray and toast for 8 to 10 minutes until fragrant. Let them cool slightly, then roughly chop them.

2. 2

   Bring a large pot of water to a boil. Add about 4 g salt and cook the strozzapreti according to package directions until al dente. Before draining, reserve 180 ml / 3/4 cup of the cooking water.

3. 3

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the asparagus with a pinch of salt and sauté for 4 to 5 minutes until bright green and tender but still slightly firm. Transfer to a plate.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the shallot and cook over medium-low heat for 2 to 3 minutes until soft. Add the garlic and cook 30 seconds more, without letting it brown.

5. 5

   Lower the heat and add the ricotta, grated Parmesan, lemon zest, lemon juice, 120 ml / 1/2 cup of the reserved pasta water, the remaining salt, and black pepper. Stir until smooth and creamy. Add a little more pasta water if needed to loosen the sauce.

6. 6

   Return the asparagus to the skillet and add the drained pasta. Toss for 1 to 2 minutes over low heat so the sauce coats the pasta and everything is heated through. Adjust the texture with the remaining pasta water if needed.

7. 7

   Turn off the heat and add most of the chopped chives and half of the toasted hazelnuts. Toss gently to combine.

8. 8

   Serve immediately and finish each portion with the remaining hazelnuts, more chives, and extra Parmesan if desired.