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Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

Fresh linguine, lightly sauced, packed with spring veggies: our favorite template for seasonal freshness.

By Diane UngerDecember 2, 2021

Sponsored by Whole Foods Market
  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

To make this simple one-skillet pasta dish full of bright, springtime flavors and a pleasing mix of textures, we use store-bought fresh linguine. We cook the pasta in only 3 cups of water; the starch the noodles release as they simmer creates a thickened liquid that’s the basis of the sauce. Most jarred marinated artichoke hearts are quartered; if yours are whole or halved, cut them into smaller pieces. Jars come in different sizes, but a 10-ouncer will yield the right amount of drained artichokes for the recipe. Look for asparagus spears that are about as thick as a pencil so they cook to tender-crisp doneness in the right amount of time.

Tip

Don’t forget to cover the skillet after adding the pasta. The lid keeps the heat in the pan so the ingredients cook through properly and without excessive evaporation. After scattering the asparagus over the pasta-artichoke mixture, don’t mix it in. It cooks more evenly if left to steam on top.

Ingredients
  • ½

    cup whole-milk ricotta cheese

  • ½

    cup lightly packed fresh mint, finely chopped

  • 2

    teaspoons grated lemon zest, plus 1 tablespoon lemon juice

  • 3

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 4

    ounces thinly sliced pancetta, chopped

  • 2

    medium shallots, halved and thinly sliced

  • 9

    ounce package fresh linguine

  • 1 ½

    cups drained marinated artichoke hearts (see headnote)

  • 1

    pound asparagus, trimmed and cut into 1-inch pieces on the diagonal

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

  • 2

    tablespoons salted butter, cut into 2 pieces

Step 1

In a small bowl, stir together the ricotta, mint, lemon zest and juice, 2 tablespoons oil, ½ teaspoon each salt and pepper; set aside.

Step 2

In a 12-inch nonstick skillet over medium, cook the remaining 1 tablespoon oil and the pancetta, stirring, until the pancetta is crisp, 3 to 5 minutes.

Add the shallots and cook, stirring, until softened, about 2 minutes.

Stir in 3 cups water and bring to a boil over high. Add the linguine, stirring to separate the noodles. Cover and cook, stirring occasionally, until the pasta is just shy of al dente, about 3 minutes.

Step 3

Stir in the artichoke hearts, then scatter the asparagus over the top. Cover and cook without stirring until the asparagus is tender-crisp and the pasta is al dente, about 2 minutes.

Off heat, add half of the pecorino and the butter, then toss until combined and the butter has melted; add more water as needed so the sauce clings lightly to the pasta.

Taste and season with salt and pepper. Serve with the ricotta mixture spooned on top and with the remaining pecorino on the side.

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