Celebrate Earth Day with an Edible Adventure (page 2)

Celebrate Earth Day with an Edible Adventure

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based on 2 ratings
Updated on May 3, 2010

What You Do:

  1. Bring a large pot of water to a boil. Snap the stems off each asparagus spear. Once the water is boiling, add the asparagus and blanche for several minutes. Remove the asparagus with tongs and place into a bowl of ice water. Once cooled, slice the spears into 2-inch pieces.
  2. Return the pot of water to a boil.
  3. In a large sauté pan, heat two tablespoons of olive oil over medium heat and add pancetta. Cook until the pancetta starts to crisp. Remove pancetta with a slotted spoon onto a plate lined with paper towels.
  4. Add the onions to the pan, sautéing for about 10 minutes. Add the asparagus and continue to sauté until the asparagus is cooked through.
  5. While the onions and asparagus are sautéing, cook the pasta. (If the vegetables are done before the pasta is ready, turn off the heat and set aside).
  6. When the pasta is done, drain in a colander making sure to remove excess water. Add the pasta to the vegetable mixture. Quickly stir in the egg yolks and ricotta, tossing to coat the pasta and cook the egg. Add the pancetta and stir.
  7. Zest the lemon directly onto the pasta. Juice the lemon and add to the pasta.
  8. Season to taste and serve.
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