Ribbon noodles with ricotta, spinach and green asparagus

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the asparagus, drain and either cut the lower ends off generously or peel the lower third. Cut the asparagus spears into large pieces and cook in boiling salted water for 5-6 minutes.

2. 2

   In the meantime clean the spinach, wash it thoroughly and let it drain. Put the noodles in plenty of boiling salted water and cook for about 10 minutes. In the meantime wash sage, dab dry and cut the leaves finely.

3. 3

   Peel and chop the shallot and garlic. Cut the ricotta into 8 slices and turn it in flour. Heat 20 g fat in a frying pan and fry the ricotta, turning it until golden brown. Remove and clean the pan.

4. 4

   Pour the pasta onto a sieve, rinse under cold water and drain. Coarsely chop the hazelnuts and roast them in a dry pan. Add oil, remaining fat, diced shallots and garlic and fry briefly.

5. 5

   Add drained asparagus, pasta, sage and lemon juice and season with salt and pepper. Arrange the spinach on 4 plates and arrange the pasta together with the ricotta on top. Drizzle with balsamic vinegar and serve immediately.

Nutrition Facts

KCAL
760 kcal

CARBS
71 g

FATS
40 g

PROTEINS
25 g