This pasta, whose name means “little ears,” hails from Naples, the city in the heel of the land of the boot, Italy.
The different shapes of this pasta are like letters. The enchanting orecchiette shells are added to this velvety sauce, which a single word suffices to describe: perfection. It is great fun to prepare. You do not have to heat the Ricotta and lemon sauce - the ingredients blend when they come into contact with the pasta and the asparagus. Ricotta and lemon are a heavenly flavor combination, and I like to sprinkle it with plenty of crushed black pepper.
1 pack orecchiette pasta
1 bundle asparagus spears (not too thin), peeled and cut into ¾-inch pieces
1 container (9-ounce) ricotta cheese
Juice and grated rind of one lemon
Black pepper (crushed) and salt
1. To cook the pasta, follow the instructions on the pack.
5 minutes before the pasta is ready, add the asparagus pieces to the pot.
2. In the meantime, mix the ricotta cheese, the grated rind, and the juice of the lemon together in a large bowl. Season with salt and pepper.
3. Strain the pasta and asparagus, and add them right away to the bowl with the ricotta cheese sauce. Mix well. Serve hot.
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