Spring Pasta with Ricotta, Asparagus, Mushrooms and Tarragon
I’m inclined to call this my “ultimate spring pasta because it has all of the ingredients that everyone is buzzing about this season: asparagus, mushrooms, herbs, baby vegetables. But even more than it being seasonal, I’m into it because it’s a 30 minute meal as Rachel says and I feel like a badass sous chef that’s very close to becoming executive chef when I’m plating it up. But maybe I always feel like that when I’m plating pasta? Either way, it’s very easy and delicious and you can play with the veggies that are in it based on what you have in your fridge or freezer.
12 oz. Cavatappi, Gemelli or other short-ish pasta
1.5 cups whole milk ricotta
2 cups sliced mushrooms of your choice (I used a combo of shiitake and baby bella)
1 - 2 cups baby broccoli florets
1 bunch of asparagus, thick bottoms of stalks removed and then cut into 1 inch pieces
1 spring onion (the bulb part) or 1 shallot, diced
3 cloves of garlic, minced
4 tablespoons salted butter
at least 1 teaspoon salt
at least 1 teaspoon black pepper
1- 2 tablespoons fresh tarragon, loosely chopped
1 -2 tablespoons fresh basil, loosely chopped
1 - 2 tablespoons fresh thyme, parsley or oregano, loosely chopped
Parmesan cheese to serve
Let’s do it!
Start by boiling the pasta water (be sure to salt the water).
While you wait for the water to boil, heat a large skillet over medium high heat. Add the butter and once it’s melted add the onions and mushrooms.
Saute for 4 - 5 minutes, until onions become translucent, then add the broccoli and asparagus and continue to cook.
As soon as you begin cooking your pasta, add the garlic to the skillet with the vegetables along with the salt and pepper and reduce heat to medium- low. Cook like this until the pasta is done, then turn off the heat.
Before draining your pasta, reserve a 1/2 cup of the pasta water to create your sauce. Drain the pasta and return it to the pot.
Stir in the ricotta and the pasta water vigorously for a few seconds until it combines to make a thin sauce.
Add the vegetables from the other skillet and stir well. Garnish with the fresh herbs and Parmesan to serve.