Spring pasta with fresh herbs, lemon and nutty crunch
A light, flavoursome spring dish with Italian flair: tender linguine combines with crunchy green asparagus, creamy lemon ricotta and roasted pistachios to create a wonderfully harmonious pasta creation.
Perfect for anyone who loves fresh, uncomplicated cuisine.
The ideal wine accompaniment: Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
The Verdicchio dei Castelli di Jesi DOC impresses with its lively freshness, fine citrus flavour and a subtle almond note on the finish – ideal characteristics for this dish.
The wine has enough freshness and structure to pick up on the lemony ricotta cream and flavour the green asparagus.
The mineral elegance of the Verdicchio also provides an exciting contrast to the roasted pistachios and lends the dish additional sophistication.
Another 5 wine recommendations
1. Soave Classico DOC (Veneto, Italien)
This white wine from Garganega has aromas of white flowers, citrus and a fine almond note.
Its fresh, yet smooth structure is a perfect match for the combination of ricotta and asparagus.
At the same time, the Soave has enough body to give the pistachios an elegant stage.
2nd Pinot Grigio DOC (Friuli, Italy)
With its subtly fruity flavours of pear and citrus and its pleasant freshness, this Pinot Grigio is a very harmonious companion.
It complements the citrus flavours of the dish and balances the creamy ricotta wonderfully with its slender texture.
3rd Grüner Veltliner DAC (Wachau, Austria)
The Veltliner has an animating spiciness and flavours of apple and lemon.
Its slight peppery flavour is an exciting contrast to the freshness of the asparagus and lemon, while the lively acidity gives the dish additional freshness.
4th Sauvignon Blanc AOC (Loire, France)
Typical of the Loire: fresh herbal flavours, gooseberry and lime. This flavour perfectly complements the herbaceous ricotta topping and emphasises the freshness of the asparagus.
A wonderfully light and elegant companion.
5. Trebbiano d’Abruzzo DOC (Abruzzen, Italien)
With citrus fruit, white flowers and a slightly nutty note, this Trebbiano is a wonderful match. Its freshness and minerality harmonise beautifully with the pistachios and the lemony note of the sauce.
The recipe:
Linguine with green asparagus, lemon ricotta & pistachios
Cooking utensils
- 1 Large saucepan
- 1 Pan
- 1 Sieve
- 1 Grater
- 1 Chopping board
- 1 Knife
Ingredients
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
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.
Lemon ricotta
- Mix the ricotta with the lemon juice and zest.
- Season to taste with salt and pepper.
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.
Recommended side dishes:
- Green leaf salad with lemon vinaigrette
- Focaccia or ciabatta
- Burrata with tomatoes
