Spring Asparagus, Ricotta and Lemon Banza Gemelli

Banza Gemelli with Asparagus and Lemon Ricotta

Ricotta loosens into a creamy coating with warm pasta water, without needing cream. Gently steaming the asparagus preserves its sweetness and bite, while lemon zest adds fragrance without excessive acidity.

Ingredients

• 16 oz Banza gluten-free chickpea gemelli
• 1½ lb asparagus, woody ends trimmed
• 1½ cups whole-milk ricotta, made without animal rennet
• 1 large shallot, thinly sliced
• 1 tbsp ghee
• 1 large lemon, finely zested and juiced
• 2 tbsp finely sliced chives
• ¼ cup water, for steaming asparagus
• 1 cup reserved pasta cooking water, used as needed
• to taste kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of water to a boil and salt it. Cut the asparagus on the diagonal into 1½-inch pieces, keeping the tips separate from the stems.
2. In a large serving bowl, stir the ricotta with the lemon zest, 1 tablespoon lemon juice, a pinch of salt and a little black pepper. Let stand at room temperature while the pasta cooks.
3. Heat the ghee in a wide skillet over medium heat. Add the shallot and a pinch of salt; cook for 3–4 minutes, stirring, until translucent and soft without browning.
4. Add the asparagus stems and ¼ cup water. Cover and cook for 2 minutes, then add the tips and cook, covered, for another 1–2 minutes. Uncover and let any excess water evaporate briefly. The asparagus should be bright green and just tender, with a little resistance at the center. Remove from the heat.
5. Meanwhile, cook the gemelli according to its package directions, stirring gently and checking at the early end of the cooking range. Drain when tender but still firm, reserving 1 cup cooking water first.
6. Whisk ⅓ cup hot pasta water into the ricotta mixture. Immediately add the drained pasta, asparagus and shallot, and fold gently until coated. Keep the ricotta off direct heat.
7. Add more pasta water a tablespoon at a time until the sauce coats the twists generously without becoming stiff or soupy. Fold in most of the chives. Taste and adjust the salt, pepper and lemon juice; reserve the remaining chives for serving.

Notes

• Ricotta should retain a little texture; avoid boiling it in the skillet, which can make the coating grainy and dry.
• Chickpea pasta becomes fragile when overcooked. Toss gently and serve promptly, leaving the sauce slightly looser than you want on the plate.

Overall Timing / Workflow

Preparing the ricotta before draining the pasta lets residual heat bring the sauce together without further cooking.

Instructions

1. 0:00 — Put the pasta water on to boil. Trim and cut the asparagus, slice the shallot and chives, and zest and juice the lemon.
2. 0:10 — Mix the lemon ricotta and begin softening the shallot.
3. 0:15 — Cook the pasta and steam the asparagus in parallel, adjusting to the pasta package timing.
4. 0:25–0:30 — Reserve pasta water, drain, fold everything into the ricotta and serve immediately.

Plating

Warm shallow bowls keep the sauce supple and show off the asparagus among the pasta twists.

Instructions

1. Divide the pasta among four warm shallow bowls, distributing the asparagus tips across the top.
2. Finish with the reserved chives and a little freshly ground black pepper. Serve while the ricotta coating is still soft and glossy.

Leftover Path

A little water restores moisture as the ricotta and chickpea pasta firm up in the refrigerator.

Instructions

1. Refrigerate leftovers in an airtight container within 2 hours and use within 3 days.
2. Reheat individual portions gently in a covered skillet over low heat with 1–2 tablespoons water, folding only as needed. Heat until steaming throughout without prolonged boiling.
3. Taste after reheating and refresh with a few drops of lemon juice if needed; expect softer pasta and asparagus than on the first night.