Bring a large pot of water to the boil and add salt.
COOK THE PASTA
Drop the Orecchiette into the water and stir and cook according to the instructions on the pack.
COOK THE VEGETABLES
Meanwhile, in a large fry pan, heat a little oil. When hot, cook the onions until golden, then add the asparagus (not the tips) and cook for 2 to 3 minutes. Season with salt and pepper, to taste. Add spinach and sultanas and cook for 2 to 3 minutes, then add the Barilla Ricotta sauce and bring to a simmer.
COOK THE ASPARAGUS TIPS
A few minutes before draining the pasta, add the asparagus tips to the water.
COMBINE AND SERVE
Drain the pasta one minute before the suggested time and toss it into the sauce with half a cup of cooking water to allow the pasta to finish cooking in the pan. Serve with salted Ricotta and a drizzle of Extra Virgin Olive oil.
