Linguine with green asparagus, lemon ricotta & pistachios
Linguine with green asparagus, lemon ricotta and roasted pistachios offers a light and aromatic spring dish. The combination of tender asparagus, creamy ricotta with a hint of lemon and crunchy pistachios creates a balanced taste experience. A simple but elegant vegetarian main course that can be prepared in no time at all.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main course
Cuisine Italian, Spring
Servings 2 People
Calories 560 kcal
1 Large saucepan
1 Pan
1 Sieve
1 Grater
1 Chopping board
1 Knife
Pasta & vegetables
- 200 g Linguine
- 250 g green asparagus
- 1 Garlic clove
- 2 Tbsp olive oil
- Salt & pepper
Lemon ricotta
- 150 g Ricotta
- 1 Organic lemon Juice & abrasion
- Salt & pepper
Topping
- 30 g Pistachios roughly chopped
- Fresh basil to garnish
Preparation
Wash the asparagus, cut off the ends and cut into 3 cm pieces.
Finely chop the garlic.
Wash the lemon with hot water, grate the zest and squeeze out the juice.
Roughly chop the pistachios.
Pasta & asparagus
Cook the linguine in plenty of salted water until al dente.
Add the asparagus in the last 3 minutes.
Drain the pasta and asparagus, reserving some of the pasta water.
Sideboards
Briefly sauté the garlic in olive oil, add the pasta and asparagus.
Thicken with a little pasta water.
Fold in the lemon ricotta.
Serve on plates and sprinkle with pistachios and basil.
Calories: 560kcalCarbohydrates: 55gProtein: 22gFat: 26g
Keyword green asparagus, Lemon ricotta, Linguine, Pistachios, Spring, Vegetarian