Truffle Ricotta Pasta with Asparagus

This elegant dish features fresh pasta tossed with creamy ricotta, savory garlic, and earthy black truffle, complemented by tender asparagus. The combination of flavors creates a luxurious yet balanced meal, perfect for any occasion. It respects traditional Italian cooking while adding a touch of modern creativity with the use of truffle.

Ingredients:

• 250g fresh pasta
• 150g ricotta cheese
• 50g grated Parmesan cheese
• 1 black truffle, finely shaved
• 2 cloves garlic, minced
• 200g asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the fresh pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the asparagus to the skillet and cook for about 3-5 minutes, or until tender but still crisp. Season with salt and pepper.
4. Reduce the heat to low and add the cooked pasta to the skillet, along with the ricotta and half of the reserved pasta water. Toss to combine, adding more pasta water as needed to create a creamy sauce.
5. Stir in the grated Parmesan and shaved black truffle, mixing until well incorporated. Adjust seasoning with salt and pepper to taste.
6. Serve immediately, garnished with additional black truffle shavings and chopped parsley.