SERVES 4
Have ready 150g fresh ricotta, drained. Finely slice 2 small shallots. Trim 350g asparagus and cut into 3cm pieces. Place the shallots in a bowl with the juice of 1 lemon and leave to stand for 5 minutes. Cook and drain pasta to serve 4 (for example, thin sheet pasta cut into triangles, squares or rounds, such as the homemade ‘rag’ pasta in the book, or use wide flat noodles). Heat 2 tbsp extra virgin olive oil in a large frying pan and sauté the asparagus for 3 minutes. Add the shallot mixture to the pan and continue to cook until the asparagus is tender, adding a little reserved pasta cooking water if necessary. Stir in the cooked pasta, toss in 150g pea shoots and season. Divide among serving bowls and top each one with a heaped spoonful of ricotta, dividing it equally. Serve with an extra drizzle of olive oil.
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