Asparagus Ricotta Pasta With Almonds Recipe (2024)

Lovely springtime pasta; I didn’t realize I ran out of scallions so instead used a red onion in the butter before adding the garlic and also added red chili flakes. I’m cooking for one, so halved the recipe but doubled the garlic. Don’t omit parm! Ramps and peas would also work really well in this.

This was just okay. I didn’t have any issues with the sauce breaking or being lumpy—I added the pasta water gradually and used a whisk—but it was pretty bland for how much effort it took. I’d rather make some of the other weeknight creamy pasta dishes from NYT that have a better effort to flavor ratio. The topping was nice. Definitely don’t omit the Parmesan. I wish I had added the spinach just before the pasta—it was too close to raw for my tastes, even after a lot of stirring.

Made tonight. I don’t look at ricotta as a must have in my menu planning, but thought I would try it for a quick dinner. The crumble was good and easy to make. Good flavor. The rest of the meal however tasted bland. I had to add salt and dried pepper flakes to get a little flavor. All the garlic and butter could not break through the blandness of the ricotta. I used shredded Asiago on top wit a splash of really good olive oil. That helped. If you are a ricotta lover a great meal for me meh’

My Mom & Dad had a Fiels full of Dill weed growing up and into my mid 40's I always smelt like one big Dill pickle people told me so , we furninshed all the Meijer Thifty acres in the Grand Rapids Area and supplied them with Dill for pickeling. What a great Remberance!

Finally got around to making this, and with a few tweaks, it's a wonderful spring pasta dish. The gremolata (crumble) is essential - I recommend tossing in a big spoonful and mixing it in when you add the pasta to the sauce, and keeping some for topping.One time-saving cheat is to add the raw asparagus to the pasta during its last few minutes of cooking. It takes off the raw edge, and it can hang out in the strainer with the pasta until you're ready to mix everything with the sauce.

If I have only peeled fava beans, what do you think about using those instead of the asparagus?

A keeper!

Found the raw garlic in the sprinkle too aggressive and will leave it out the next time. I would also reduce the garlic in the sauce. Ricotta worked well for me and spread nicely.

Very good. It's okay with dried dill, though I'll enjoy using fresh next time. I thought the raw garlic in the topping might be a too bright note, but chopped very very fine with the zest and the almond, somehow it isn't an issue. I wouldn't have thought that the ricotta all by itself, virtually, would make a decent cream sauce; the butter, water, garlic salt and pepper make it work.

Way too plain. Do not put raw garlic with nuts unless it’s cooked with the rest. Actually don’t do it again

this pasta is okay, but if you crumble some dill pickle potato chips on top, it really is *chef’s kiss*

Very good, repeat. Would be good with red pepper, bacon or chicken.

I love the idea of this pasta, but despite all the delicious herbs and flavor elements, like some other reviewers have commented, it did turn out quite bland. My suggestions:- Sautee the spinach and asparagus first, then add the ricotta straight to that to make the sauce (too raw otherwise)- Red pepper flakes, way more lemon zest and garlic, maybe even a touch of pesto would all be good additions for flavor - Heavily salt your pasta water for when you use the reserve

Delicious. Almond topping is great. Get the correct kind of ricotta lol.

Turned out perfect! I added roasted cherry tomatoes add the end with the spinach which added a nice touch. I also sautéed the asparagus whilst I sautéed the garlic in the butter. Otherwise, I followed all other ingredients and measurements. Will definitely add to my rotation!!

We liked this. Timed to add pasta to cheese mix directly from pot. Pay attention to cooking pasta barely al dente as it continues to cook for several minutes once in the cheese. I added pasta water to cheese very slowly and ricotta did not break. spring onions were quite large, added white part to butter with garlic.I’ll use more herbs next time and not precook asparagus with pasta. I’d like more asparagus. Could easily use a full pound.

Part 2. Sauce probably needed salt, I filed to taste it before adding pasta. I added pasta water very slowly and maybe that’s secret to it not breaking. Could have used more dill and maybe some parsley. I used the lemon juice but it still lacked that extra zip I wanted. Have to be careful stirring as pasta started to break apart due to extra cooking time. Need to stop boiling it at AL DENTE stage.

Quite tasty, but used commercial ricotta and found it very gritty

Used mushrooms rather than spinach and part skim ricotta and half the butter. Delicious with or without hot sauce

Well, followed recipe to a T, and the sauce broke. Looked like cottage cheese. Used premium ricotta and didn’t add any acid until lemon at serving. I also agree with the bland taste vote. Added red pepper flakes, nutmeg, MSG and Maggi which helped a bit. Disappointing!

I used Bellwether Farms ricotta which is usually perfect, and it never really got creamy but was sort of grainy--I was able to add enough pasta water and extra spinach to mask the appearance, and the pasta was delicious, but not pretty.....

“White People Food” in the worst way; almost completely flavorless, carb heavy, and creamy.

Finally got around to making this, and with a few tweaks, it's a wonderful spring pasta dish. The gremolata (crumble) is essential - I recommend tossing in a big spoonful and mixing it in when you add the pasta to the sauce, and keeping some for topping.One time-saving cheat is to add the raw asparagus to the pasta during its last few minutes of cooking. It takes off the raw edge, and it can hang out in the strainer with the pasta until you're ready to mix everything with the sauce.