Asparagus Ricotta Pasta With Almonds

I'm really glad I read the reviews before cooking this. Everyone had said it was bland and I think it would have been if I hadn't made some proactive adjustments. I increased the garlic and added shallots too, also included some ground coriander and ginger to increase the warmth and brightness. The Parm is not optional, you'll need it for flavor. Next time I won't be adding raw garlic into the topping, it was too much.

Followed recipe with addition of minced shallot and red pepper flakes when browning garlic. Sprinkled with Sicilian chili oil at end. Very pleased with the creamy sauce made from ricotta and pasta water which was lighter and brighter than a heavy cream sauce.

Agree with other comments that this ended up quite bland. I had in season asparagus and their excellent flavor just didn't end up shining through. At minimum this needs an abundance of herbs (which would further dilute the asparagus flavor) and could probably benefit from a longer infusion.

Great dish. Don’t know why people thought there wasn’t enough flavor! This was flavor packed with the lemon, asparagus, cheeses, and garlic (and I cut back on the garlic). A repeat for sure.

Loved the idea of a) adding the asparagus to the pasta water toward the end to cut down cooking time and b) adding TONS of parm! This was very flavorful if you add some crushed red pepper instead of hot sauce. We didn't have any spinach and didn't miss it, and we made the whole box of pasta and not 12 oz because no one wants a sad box with 4oz of pasta sitting in the pantry ;)

Add scallions with asparagus Add Parmesan with ricotta

My large saucepan wasn’t nearly large enough so I couldn’t fit all the spinach and the meal definitely missed it. I also put in a little extra asparagus and think it could have used more. I think I’m hindsight I should have used my pasta pot for the sauce and spinach as well.

The homemade ricotta recipe linked here is not ricotta, it is curds or what we call “primo sale” (first step or first salting) in Italy. Ricotta is then made from the leftover whey—hence the word which means “recooked.” Primo sale is often served after a meal, drizzled with olive oil. American grocery store ricotta is also curds, not ricotta. An excellent recipe and video for real ricotta can be found on the website of Pasta Grammar.

I liked this more than I expected to- the combination of creamy ricotta, lemon and toasted almonds. I was generous with the garlic and found it quite flavorful- didn't need hot sauce.

Very good. It's okay with dried dill, though I'll enjoy using fresh next time. I thought the raw garlic in the topping might be a too bright note, but chopped very very fine with the zest and the almond, somehow it isn't an issue. I wouldn't have thought that the ricotta all by itself, virtually, would make a decent cream sauce; the butter, water, garlic salt and pepper make it work.

Way too plain. Do not put raw garlic with nuts unless it’s cooked with the rest. Actually don’t do it again

this pasta is okay, but if you crumble some dill pickle potato chips on top, it really is *chef’s kiss*

Very good, repeat. Would be good with red pepper, bacon or chicken.

I love the idea of this pasta, but despite all the delicious herbs and flavor elements, like some other reviewers have commented, it did turn out quite bland. My suggestions: - Sautee the spinach and asparagus first, then add the ricotta straight to that to make the sauce (too raw otherwise) - Red pepper flakes, way more lemon zest and garlic, maybe even a touch of pesto would all be good additions for flavor - Heavily salt your pasta water for when you use the reserve

Delicious. Almond topping is great. Get the correct kind of ricotta lol.