Tagliatelle con crema di ricotta, asparagi e pinoli tostati


Clean the asparagus, eliminate the woody part of the stalks and boil for six minutes in boiling salted water.
Set aside a few asparagus tips and cut the stalks into rounds
Chop the spring onion and cook until soft with a drizzle of olive oil and a pinch of salt, then add the Ricotta and mix with a few spoons of the water used to cook the asparagus. Add the chopped asparagus, leave the flavours to mingle for a moment over a very low heat, and add salt and pepper to taste.
Meanwhile, toast the pine nuts in a non-stick pan for a couple of minutes, with a tiny drizzle of oil.
Cook the tagliatelle until still firm and tip them into the pan with the sauce; mix thoroughly and sprinkle with pine nuts.
Divide among the plates and complete with the asparagus tips set aside and some freshly ground pepper to taste.