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.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main course

Cuisine Italian, Spring

Servings People

Calories 560 kcal

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

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

Nutritional values per portion

Calories: 560kcalCarbohydrates: 55gProtein: 22gFat: 26g

Keyword green asparagus, Lemon ricotta, Linguine, Pistachios, Spring, Vegetarian

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