Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta
To make this simple one-skillet pasta dish full of bright, spring-time flavors and a pleasing mix of textures, we use store-bought fresh linguine. We cook the pasta in only 3 cups of water; the starch the noodles release as they simmer creates a thickened liquid that’s the basis of the sauce. Most jarred marinated artichoke hearts are quartered; if yours are whole or halved, cut them into smaller pieces. Jars come in different sizes, but a 10-ouncer will yield the right amount of drained artichokes for the recipe. Look for asparagus spears that are about as thick as a pencil so they cook to tender-crisp doneness in the right amount of time.
Serves 4
Ingredients:
- ½ c. whole-milk ricotta cheese
- ½ c. lightly packed fresh mint, finely chopped
- 2 tsp. grated lemon zest, plus 1 tbsp. lemon juice
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt and ground black pepper
- 4 oz. thinly sliced pancetta, chopped
- 2 medium shallots, halved and thinly sliced
- 9-oz. package fresh linguine
- 1½ cups drained marinated artichoke hearts (see headnote)
- 1lb. asparagus, trimmed and cut into 1-inch pieces on the diagonal
- 2 oz. pecorino Romano cheese, finely grated (1 c.)
- 2 tbsp. salted butter, cut into 2 pieces
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Instructions:
- In a small bowl, stir together the ricotta, mint, lemon zest and juice, 2 tablespoons oil, ½ teaspoon each salt and pepper; set aside.
- In a 12-inch nonstick skillet over medium, cook the remaining 1 tablespoon oil and the pancetta, stirring, until the pancetta is crisp, 3 to 5 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Stir in 3 cups water and bring to a boil over high. Add the linguine, stirring to separate the noodles. Cover and cook, stirring occasionally, until the pasta is just shy of al dente, about 3 minutes.
- Stir in the artichoke hearts, then scatter the asparagus over the top. Cover and cook without stirring until the asparagus is tender-crisp and the pasta is al dente, about 2 minutes. Off heat, add half of the Pecorino and the butter, then toss until combined and the butter has melted; add more water as needed so the sauce clings lightly to the pasta. Taste and season with salt and pepper. Serve with the ricotta mixture spooned on top and the remaining pecorino on the side.
