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Pasta con Ricotta Fresca, Tomatoes, Asparagus & Foccaccia
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| Ingredients: serves 4 Gnocchi Sardi or Cavatoppi pasta | |
| 12 oz. | Whole milk, Ricotta Fresca |
| 4 oz. | parmeggiano |
| S & P | |
| Olive Oil | |
| Grape Tomatoes | |
| Asparagus | |
| green beans, alternative | |
| arugula, alternative | |
Foccaccia or Bread Sticks
Directions:
Mix Ricotta with parmeggiano and S & P, add olive oil, mix and set aside.
Halve tomatoes, salt and drizzle olive oil, set aside.
Blanch asparagus in salted water, set aside
Cook pasta al dente and mix into cheese mixture.
Plating:
Spoon pasta into bowls
Spoon tomatoes atop of pasta.
Place asparagus on separate plate
Place bread on separate plate
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