Fresh Summer Pasta with Plugra Ricotta Sauce

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Aug 20, 2015


Fresh Summer Pasta with Plugra Ricotta Sauce

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Fresh Summer Pasta with Plugra Ricotta Sauce
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Yield Servings
Author Willow Bird Baking
Prep time
Cooking time 10 minutes
Total time 10 minutes


Start with super fresh ingredients to create this simple, fresh pasta dish. The result will be a bright, flavorful fresh-tasting pasta.


  • 28 ounces fresh tagliatelle or fettucine
  • 1/4 cup extra virgin olive oil, divided
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 green onions, sliced diagonally
  • 1/4 cup white wine
  • 2 ounces unsalted butter, sliced into half inch slices
  • 8 spears asparagus, 2-inch chunks
  • 8 ounces whole milk ricotta cheese
  • 1/4 bunch fresh Italian flat-leaf parsley, rough chopped
  • 12 fresh basil leaves, rough chopped
  • lemon juice as needed
  • salt as needed
  • freshly ground pepper as needed
  • Parmigiano Reggiano as needed


  1. Prepare an ice water bath in a medium bowl.
  2. Bring a small saucepan of water to a boil over high heat and blanch the asparagus for 2-3 minutes before plunging them into the ice water to stop cooking. Drain the asparagus and set it aside.
  3. Bring a large saucepan of salted water to a rolling boil over high heat and add fresh or dried pasta. Cook 3 minutes (fresh pasta) or according to package directions (dried pasta). Be careful not to overcook!
  4. Drain the finished pasta, reserving 1/2 cup of pasta water for the sauce later.
  5. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
  6. Add shallots and cook for a minute before adding garlic and sautéing for close to a minute or until lightly caramelized but not burnt. Add white wine to deglaze the pan.
  7. Whisk in butter until it’s melted and blended into the sauce.
  8. Add the green onions and asparagus and stir to heat them briefly. Reduce heat to low and add chunks of ricotta cheese. Salt to taste.
  9. Add the pasta into the pan (and a little of the pasta water if needed) and toss it in the sauce over low heat. Add most of the parsley and all of the basil and toss.
  10. Drizzle the rest of the olive oil over the top and season to taste with cheese, lemon juice, etc.