Lemon Ricotta Fettuccine

The lemon with the richness of the cheese is mouth watering good. You can add 1 1/2 cup of peas if desired instead of asparagus. Using fresh pasta makes this an almost instant dish.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  shallot, minced
• 2  garlic cloves, minced
• 8  ounces ricotta cheese
• 1⁄2 cup  light cream
• 2  tablespoons lemon zest
• 1  tablespoon lemon juice
• 1⁄2 teaspoon white pepper
• 1  tablespoon salt
• 8  ounces fettuccine (fresh)
• 8  ounces fresh asparagus, chopped into 1 inch pieces
• 2  tablespoons chives, finely chopped

Directions

1. Melt butter over medium heat and cook garlic and shallot for 3 min or until softened.
2. Add ricotta cheese and cream and stir until combined.
3. Add lemon zest, juice and pepper and cook stirring until hot about 5 minutes.
4. Meanwhile in large pot of boiling water add salt and pasta and cook for 3 minutes.
5. Add asparagus and cook for two more minutes or until pasta is al dente and asparagus is tender crisp.
6. Drain, reserve 1 cup of the pasta water and return pasta to pot.
7. Add cheese mixture and toss to coat.
8. Add some of the pasta water to moisten if needed.
9. Add chives and toss to combine.