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Creamy Citron, Basil ,Asparagus & Ricotta Pasta

Prep Time10 mins
Active Time30 mins
Course: Main Course
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