pasta al forno con asparagi
(Baked Pasta with Asparagus)
From "The Top One Hundred Pasta Sauces" by Diane Seed
400g Penne or other short pasta
1kg asparagus
1 stick butter
a little chicken stock
salt and black pepper (freshly ground, of course)
1 1/2 cups ricotta or similar curd cheese
1 tbsp olive oil
1 1/4 cups freshly grated Parmesan cheese
3 eggs
Wash the asparagus, remove any tough stalks and cut into short lenghts.
Melt 3 tbsp butter in a pan and cook the asparagus over a low heat for about 20 minutes. Every so often, add a little stock to keep moist. When the asparagus is cooked, season to taste.
While the asparagus is cooking, process the ricotta cheese with the oil. Cook the pasta for half the time stated on the packet. Drain and immediately toss in the remaining butter and half the freshly grated cheese.
Butter a deep oven dish. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta. Repeat, finishing with a layer of pasta.
Beat together the eggs and the remaining cheese and pour over the top. Sprinkle with black pepper. Bake in a medium oven, 350F, for 20 minutes.
