Spicy Pesto Asparagus & Ricotta Pasta
This pasta combines tender asparagus, spicy basil pesto, soft ricotta, garlic, lemon, and your favorite pasta for a beautiful, vibrant dish that feels both light and indulgent.
⏱️ Time Required
Prep Time: 10 minute
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pasta
250g pasta (fusilli, penne, rigatoni, or spaghetti)
1 bunch asparagus, trimmed & cut into 2-inch pieces
2 tbsp olive oil
3 cloves garlic, minced
½ cup ricotta cheese
1 lemon, zest + 1 tbsp juice
Salt & pepper, to taste
For the Spicy Pesto
(You can use ready-made pesto + chili flakes, but homemade tastes best)
1 cup fresh basil leaves
¼ cup olive oil
2 tbsp pine nuts or walnuts
¼ cup Parmesan cheese
1 garlic clove
½–1 tsp red chili flakes (adjust spice)
Salt, to taste
Instructions
1. Cook the Pasta
1. Bring a pot of salted water to a boil.
2. Add pasta and cook until al dente.
3. One minute before pasta is done, add asparagus to the boiling water.
4. Reserve ½ cup pasta water, then drain.
2. Make the Spicy Pesto
Blend or process:
- basil
- pine nuts
- Parmesan
- garlic
- chili flakes
- olive oil
- salt
Blend until smooth. Add a little water if needed.
(If using store-bought pesto: mix ½ cup pesto with ½–1 tsp chili flakes.)
3. Prepare the Ricotta Cream
In a small bowl, mix:
- ricotta
- lemon zest
- lemon juice
- pinch of salt & pepper
- This becomes a creamy, fresh topping.
4. Combine Everything
1. In a pan, heat 1 tbsp olive oil.
2. Add garlic → sauté 30 seconds.
3. Add cooked pasta + asparagus.
4. Add spicy pesto and mix.
5. Add a splash of reserved pasta water to make it glossy.
5. Serve
Plate the pasta and top with:
- dollops of lemon ricotta
- extra chili flakes
- extra Parmesan
- a drizzle of olive oil
Tips
Add shrimp or grilled chicken for more protein.
Add peas or spinach for extra veggies.
For extra spice: use Calabrian chili paste.
For more creaminess: stir 2 tbsp ricotta directly into the pasta.
❓ frequently asked questions FAQ
1. Can I make it less spicy?
Yes — reduce the chili flakes to ¼ tsp.
2. Can I use another cheese?
Yes — burrata, feta, or goat cheese work well.
3. Can this be made vegan?
Yes — use vegan pesto and almond-based ricotta.
Nutrition information
Calories: 460–520
Protein: 18–21g
Carbs: 60g
Fat: 18–22g
Fiber: 6–7g