Gemelli Principessa with Spring Asparagus

Instructions

1.  Bring a large pot of water to boil and add 1 tbsp salt.
2. Cut 2” off tips of asparagus (Reserve the rest for another use)
3. Black asparagus tips in boiling water 3-4 minutes until tender. Transfer to a colander and run under cold water to stop cooking.
4. Bring the same water to a boil and add the pasta to cook through- al dente.
5. In a large skillet over medium heat, heat olive oil and add 1 tablespoon of pine nuts, asparagus tips, 1 teaspoon of salt. Simmer for 2 minutes.
6. When the pasta is cooked al dente, use a spider to transfer to the pan. Add ricotta, pepper, and ½ cup of the pasta cooking water.
7. Raise the heat to high and toss for 30 seconds, until pasta is well coated. Add cheese and basil, tossing.
8. Transfer to a large platter and garnish with reserved pine-nuts, basil, and serve.