Ziti Rigate with Asparagus and Green Ricotta Sauce

Here's another green Ricotta sauce (one of our favorites!) with pasta, asparagus and peas.  Served fresh (not baked) this is very creamy and enriching.
1/2 lb Ziti Rigate

1 onion, diced
3 cloves garlic, minced
1 Tbsp butter and 1 Tbsp olive oil

1-1/4 cup fresh Ricotta cheese
1/3 cup Parmesan cheese
2 cups fresh arugula leaves
3 fresh green onions, diced

1 cup cooked peas
1 bunch asparagus, trimmed and cut into 1-1/2-inch pieces
1 Tbsp butter and 1 Tbsp olive oil

Set a 4-quart pot of water to boil in a medium pot. Salt generously, and add the pasta when boiling. Cook the pasta, stirring often, until just al dente. Add the peas in the last 2-3 minutes of cooking.

Meanwhile, sauté the onion and garlic in a skillet with the butter and oil for about 5-8 minutes. At the same time, sauté the asparagus in butter and oil in a separate skillet also for about 5-8 minutes. I cooked the stems for the first half of the cooking time reserving the tips, adding them only for the second half of the cooking time.  I reserve a few asparagus tips for topping in final plating.

Place the ricotta, Parmesan, arugula and green onions in a blender and add about a cup or so of pasta cooking water as the pasta nears done. Add the sautéed onions and garlic to the blender. Drain the pasta and peas, and set aside. Blend the ricotta mixture until smooth, adjusting the thickness to your liking with the pasta water.  I would lean on the thinner side, as the pasta will absorb some of the liquid and it will thicken once mixed with the pasta.

Now tip most of the the pasta and peas into a large serving bowl. Toss in the asparagus. Then fold in sauce, just enough to moisten the pasta. Top with a few uncoated pasta and some reserved asparagus tips.  Serve immediately with remaining sauce on the side.

Serves 4.

Cook's Note:  You could just toss everything with the sauce and serve with a sprinkle of Parmesan.  I like to separate it a bit for diversity and a slightly lighter feel.

You could substitute spinach for the arugula, but you will also lose the dimension arugula offers.  Sadly, there are actually people in the world who do not prefer arugula.  Dommage.