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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound asparagus, trimmed, peeled, and cut into 1-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 pound of gemelli, fusilli, rotini or any other medium-thickness short pasta
• 1 cup fresh ricotta cheese
• 1 tablespoon zest from 1 lemon
• 2 cups loosely packed baby arugula leaves
• 2 ounces finely grated Pecorino Romano cheese, plus more for serving tableside

Description

Serious Eats