Lemon Tagliatelle with Whipped Ricotta, Sautéed Asparagus and Crunchy Tarragon Almonds

Instructions

1. 1

   Bring a large pot of salted water to a boil. Meanwhile, combine the ricotta with 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, half of the lemon zest, a pinch of salt, and a little black pepper. Whisk with a spoon or small whisk until creamy and light. Set aside.

2. 2

   In a large skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring, until golden. Add the chopped tarragon, stir for 10 seconds, and immediately transfer to a plate so they do not burn. Set aside.

3. 3

   In the same skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the asparagus and sauté for 3 to 4 minutes until tender but still firm. Add a pinch of salt and transfer to a plate.

4. 4

   Cook the tagliatelle according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 180 ml (3/4 cup) of the pasta cooking water.

5. 5

   While the pasta cooks, return the skillet to medium-low heat and add the butter. Once melted, add the shallot and cook for 2 to 3 minutes until soft. Stir in the garlic and cook for 30 seconds. Add the remaining lemon juice and the remaining zest, stir well, and briefly turn off the heat.

6. 6

   Transfer the drained tagliatelle to the skillet. Add 120 ml (1/2 cup) of the reserved pasta water and the grated Parmesan. Toss vigorously over low heat for 1 to 2 minutes until a glossy, light sauce forms. Add a little more pasta water if needed to adjust the texture.

7. 7

   Return the asparagus to the skillet, add half of the remaining black pepper, and toss gently to distribute without breaking the pasta too much.

8. 8

   Serve the pasta in warm bowls. Spoon the whipped ricotta over the top and finish with the tarragon almonds, the remaining black pepper, and extra Parmesan if desired. Serve immediately.

9. 9

   If you prefer to warm the plates, place them in an oven preheated to 80 °C / 175 °F for 5 minutes before plating.