One-pot pasta dish features spring asparagus

This pasta recipe goes together quickly and makes a spectacular lunch dish. (Photos: Kathy Morrison)

That's a pound of spring right there, pre-trimming.

This dish features asparagus that's on the thinner side, because it cooks quickly in the same water later used for the pasta. The sauce doesn't cook at all -- how easy is that?

I blended the sauce in my food processor, but you can use an immersion blender or even a hand mixer to get it nice and smooth. Versions of ricotta and pasta are all over the place, but this one -- adapted freely from a New York Times version -- has a nice bite, with red pepper flakes and lemon cutting through the richness of the sauce. Be sure to use whole-milk ricotta, however, for the best texture.

Not a fan of asparagus? Fresh peas would work just as well, and be equally spring-like.

Pasta with asparagus, ricotta and lemon

Serves 4

Ingredients:

3/4 to 1 pound skinny spears of asparagus (or 1 cup of peas)

Kosher salt

1 pound dried short pasta, such as penne, gemelli or farfalle

1 cup whole-milk ricotta cheese

1 cup freshly grated Parmesan cheese, plus more for serving

1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 or 2 lemons)

Freshly ground black pepper

1/8 to 1/4 teaspoon red pepper flakes, or to taste

The skinny asparagus pieces cook quickly.

Bring a large pot (at least 4-quart size) of water to boil. Trim the asparagus spear ends, then cut the spears into 2- to 3-inch pieces. Add the asparagus to the water and cook just until tender -- this will go quickly, so don't walk away.

Lift the asparagus out of the water with tongs or a slotted spoon and set it in a colander to dry a bit, then put the asparagus in a bowl and set aside. Don't dump the water from the pot! Bring it back to a boil and add a touch of salt, then add the pasta. Cook pasta according to package directions to al dente. Save 1 cup of the pasta water, then drain the pasta.

The sauce is blended in a food processor.

When the pasta is cooked and draining, pour the sauce into the still-warm pot. Add the pasta, stirring gently to blend, and the cooked asparagus pieces. Add a bit more pasta water as needed.

Serve immediately, topped with more Parmesan and freshly ground pepper.

More asparagus recipes on our blog :