2-16-17 Pasta with Asparagus-Ricotta cheese sauce
The red color of the pasta is the result of cooking it in the same water I used to cook beets just moments earlier.
1. Shaped pasta
2. Asparagus cut into 1” pieces
3. Olive oil
4. Shallots and garlic
5. Chicken broth – about 1/3 cup
6. Ricotta Cheese – about ½ cup
7. Fresh lemon juice
8. Fresh Cilantro chopped
Cook the shallots in olive oil until soft, and then add the asparagus and garlic followed by the broth. After several minutes add the Ricotta cheese and mix thoroughly into the other ingredients. Add the cilantro and some lemon juice and reduce to low heat. When the pasta is ready, add it to the pan with the sauce, mix well and serve with a cilantro garnish.
The combo of cilantro, ricotta, and lemon makes this a winner. I don’t know how much the “beet water” contributed. Next time I’ll make it cooking the pasta in plain water to see if there is a difference.