Fresh asparagus is the star of this dish, which pairs perfectly with the gentle taste of Ricotta pasta sauce.
- Total Fat
- Total Carbohydrates
- 350g Barilla Orecchiette
- 1 jar Barilla Ricotta sauce
- 1/2 onion, finely chopped
- 2 bunches of asparagus, chopped and tips kept separate
- 1 bunch English spinach, roughly chopped
- 1/3 cup of sultanas
- 60g salted Ricotta, grated
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
TO STARTBring a large pot of water to the boil and add salt.
COOK THE PASTADrop 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 TIPSA few minutes before draining the pasta, add the asparagus tips to the water.
COMBINE AND SERVEDrain 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.