I found this recipe in a magazine and thought it sounded delicious. It was part of an article by Donatella, renowned Italian chef in New York City. Tonight I invited my friend, Dilara to dinner and this is what I served.
2 bunches of asparagus or broccoli
1 # gemelli or fusilli
1/2 cup pine nuts
1 lb. bulk Italian sausage
1 medium onion, chopped
1/3 cup whipping cream
1 Tsp Kosher salt
1 cup whole milk ricotta
1/3 cup Parmigiano-Reggiano cheese
10 fresh basil leaves
Preheat oven to 325 degrees. Bring large pot of water to boil with 1 TBS salt
Cut top 2 inches from asparagus stalks. Cook in boiling water for 3-4 minutes just until tender. Transfer to colander and run under cold water to stop cooking.
Bring asparagus water back to boiling. Add pasta and cook until just tender to bite. While pasta is cooking, spread pine nuts on baking sheet and bake until golden.
Meanwhile, in large skillet cook sausage and onion in until meat is browned and onion is tender. Drain fat. Add asparagus tips, all but 1 TBS pine nuts, the cream, and salt; simmer two minutes. When pasta is almost done, use a skimmer or long-handled strainer to transfer to skillet, reserve cooking water. Increase heat to high; toss until pasta is well-coated, about 30 seconds. Add Parmigiano and toss again. Transfer to platter; top with reserved pine nuts and basil. Serve with additional ricotta. Makes 6 servings