Creamy Citron, Basil ,Asparagus & Ricotta Pasta
Yield: 6 servings
- 3 tbsp extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tbsp roasted pistachios chopped (optional)
- 1/2-1 tsp red pepper flakes
- 1 lb short cut pasta
- kosher salt and black pepper
- 2 tbsp cold salted butter
- 2 lemon slices chopped and seedless
- 1 cup fresh basil chopped
- 1 bunch asparagus chopped
- 2 cloves garlic minced or grated
- 1/4 cup Somerset Ridge Citron Wine
- 1/4 cup Somerset Ridge Traminette Wine
- 8 oz ricotta cheese - whipped if desired
- 1/3 cup grated parmesan cheese
- Heat a large skillet over medium heat. Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes. Stir in the pistachios. Remove the from the skillet. Season with salt.
- Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.
- Meanwhile, set your skillet over medium-high heat. Add 1 tablespoon butter and the chopped lemon. Cook until the lemon is caramelized, 2 minutes. Remove the lemon from the skillet and toss with the basil in a small bowl.
- To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus. Season with salt and pepper. Cook until the asparagus is tender, 5 minutes. Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant. Add both wines, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil. If needed, thin the sauce with the reserved pasta cooking water.
- Remove from the heat and serve immediately topped with bread