Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta – Uproot Wines

Name: Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta – Uproot Wines
Ingredients: 3 tablespoons olive oil; 4 large garlic cloves, peeled and thinly sliced; 5 anchovy fillets, finely minced or mashed to a paste; 1 large leek, white and light green parts only, cut in half lengthwise, then sliced into thin half moons; 12 oz mushrooms, trimmed and sliced (use your favorite variety); 2 bunches of asparagus (about 1.5 pounds), trimmed and cut into 1-inch pieces on the bias; 1/2 cup sauvignon blanc; 2 tablespoons unsalted butter; Juice and zest of 2 lemons (1 tablespoon of juice reserved for herbed ricotta); 1 pound spaghetti, linguine or pasta of choice; ½ cup freshly grated parmesan cheese; 2 tablespoons finely chopped tarragon; 1 tablespoon finely chopped mint; 3/4 cup ricotta, cool or room temperature; Kosher salt; freshly ground pepper

www.drinkuproot.com

From The Chef In general, Sauvignon Blanc is my favorite wine to serve with asparagus (a notoriously tricky vegetable to pair with wine). The Uproot Sauvignon Blanc was a beautiful match because its...

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Ingredients

3 tablespoons olive oil
4 large garlic cloves, peeled and thinly sliced
5 anchovy fillets, finely minced or mashed to a paste
1 large leek, white and light green parts only, cut in half lengthwise, then sliced into thin half moons
12 oz mushrooms, trimmed and sliced (use your favorite variety)
2 bunches of asparagus (about 1.5 pounds), trimmed and cut into 1-inch pieces on the bias
1/2 cup sauvignon blanc
2 tablespoons unsalted butter
Juice and zest of 2 lemons (1 tablespoon of juice reserved for herbed ricotta)
1 pound spaghetti, linguine or pasta of choice
½ cup freshly grated parmesan cheese
2 tablespoons finely chopped tarragon
1 tablespoon finely chopped mint
3/4 cup ricotta, cool or room temperature
Kosher salt
freshly ground pepper