John Myers
Spaghetti with Almond Ricotta Sauce
The perfect spaghetti with almond ricotta sauce recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green fresh
- 400 g Spaghetti
- 3 Spring onions fresh
- 1 Clove of garlic
- 1 tbsp Butter
- 50 g Almond-Cream
- 250 g Ricotta
- 300 ml Vegetable broth
- Salt and pepper
- Lemon peel
- 3 tbsp Flaked almonds
- 150 g Serrano ham slices
- 0,5 bunch Parsley
- Wash the asparagus and cut off the lower third and cut the asparagus in half. Cut the spring onions into rings and cut the garlic clove into small pieces. Sauté both in a pan in hot butter.
- Add the almond cream and ricotta, pour in the broth and slowly warm up and season with salt, pepper and lemon zest.
- Cook the pasta in salted boiling water according to the instructions on the package. Add the asparagus pieces 3-4 minutes before the end of the cooking time.
- Pour the pasta and asparagus mix into a sieve and mix with the sauce.
- Toast the almonds in a pan without fat, set aside.
- Roughly chop the parsley and cut the ham into strips.
- Spread the pasta on deep plates, mix in strips of ham. Serve the spaghetti garnished with flaked almonds and parsley.
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