Spicy 'Nduja and Asparagus Pasta with Lemon Ricotta

Ingredients

• 12 ozPasta (e.g., penne, rigatoni)
• 2.1 ozNduja (spicy spreadable salami)
• 15.9 ozAsparagus
• 2 clovesGarlic
• 1 largeLemon
• 4.2 ozRicotta cheese
• 2 tablespoonsOlive oil
• 0.3 cupParmesan cheese, grated
• 1 pinchSalt
• 1 pinchBlack pepper
• 1 cupReserved pasta water

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

   ⏱ 10 min
2. 2

   While the pasta cooks, prepare the asparagus. Trim off the woody ends and cut the stalks into 1-inch pieces. Mince the garlic cloves. Zest the lemon, then halve it and squeeze out the juice.

   ⏱ 5 min
3. 3

   In a large skillet or deep pan, heat the olive oil over medium heat. Add the 'nduja and minced garlic. Cook, stirring occasionally, for 2-3 minutes until the 'nduja has melted and the garlic is fragrant.

   ⏱ 3 min
4. 4

   Add the cut asparagus to the skillet with the 'nduja and garlic. Sauté for 3-5 minutes, until the asparagus is tender-crisp and bright green.

   ⏱ 4 min
5. 5

   In a small bowl, combine the ricotta cheese with the lemon zest and about half of the lemon juice. Stir until well combined and smooth.

   ⏱ 2 min
6. 6

   Add the drained pasta to the skillet with the 'nduja and asparagus. Stir in the lemon ricotta mixture, grated Parmesan cheese, and a splash of the reserved pasta water. Toss everything together until the pasta is well coated and a creamy sauce forms. Add more pasta water a tablespoon at a time if the sauce is too thick.

   ⏱ 3 min
7. 7

   Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese and an additional squeeze of lemon juice if desired.

   ⏱ 1 min