Asparagus and arugula are known for their aphrodisiac qualities. Here’s an interesting dish perfect for the love month. If you are planning a romantic dinner, this would be perfect. Pair it with wine and fresh fruits.
350 grams thin asparagus, woody ends snapped off, cut into 1-inch lengths
350 grams spaghetti, fettuccine or linguine noodles
1/2 cup fresh ricotta
1 cup heavy cream
2 tablespoons extra virgin olive oil
3 cloves of garlic, minced
1 tightly packed cup of baby arugula or wild arugula leaves, rinsed and spun dry
Salt and pepper to taste
1/3 cup freshly grated Parmesan
1 teaspoon grated lemon peel
3 tablespoons lemon juice
Wash the asparagus and cut the ends. Slice it into 1-2 inch pieces.
In a pot boil water and add salt. Cook the asparagus for 2-5 minutes or depending on how thick they are. After, transfer it to a bowl of ice cold water. Drain and set aside.
In the same pot, add 2 tablespoons of cooking oil. Cook pasta according to instructions or until al dente.
In a saucepan over medium low fire, heat the olive oil. SautÃ© the garlic for 2-3 minutes. Lower the heat and pour in the cream. Mix in the ricotta cheese and lemon juice.
Combine the pasta, asparagus, arugula and the cheese mixture in a big bowl. Mix well and season it with salt and pepper.
Sprinkle with Parmesan cheese and lemon zest before serving. Serve warm.
Photo Courtesy Of: wolfsavard