This pasta is fresh, creamy and delicious!
Ingredients for 4 people- 500 g of linguine
- half a bunch of asparagus
- extra virgin olive oil
- chili
- garlic
- half a shallot
- 2 sachets of saffron
- 300 g of ricotta
- Prepare the soffritto with the shallot and add the asparagus cut into rounds, keeping the tips aside.
- Season with salt and pepper and lower the heat and cook slowly for about 15 minutes.
- Dilute the ricotta with hot water and add the saffron, creating a smooth cream.
- Drain the pasta al dente and mix it with the asparagus, inserting the tips.
- Complete with the ricotta and saffron cream off the heat.
