I’ve been really diving into Mediterranean flavors lately, and I’m starting to think it might be a sign I should plan that Mediterranean vacation I’ve been dreaming about! 😊 I’ve been craving pasta dishes with lighter, brighter flavors, and Tabalipa Wine Co. has been a game changer. I’ve been following their Instagram for a couple of months now, and their recipes are fantastic—simple, light, and truly DELICIOSO!
Today's recipe, the fazzoletti asparagus pasta, is hands down my favorite so far from Tabalipa Wine Co. I haven’t been disappointed by any of their recipes yet—they’re all incredible! If you're a pasta enthusiast looking to explore new and exciting flavors, Fazzoletti Asparagus Pasta is a must-try. This dish is a beautiful blend of simplicity and sophistication, bringing together the delicate texture of fazzoletti pasta with the fresh, earthy taste of asparagus. I adapted the recipe by replacing pine nuts with toasted panko crumbs and also making the brown butter, and I think it added beautiful layers of flavor to an already beautiful dish. Let's dive into what makes this dish so special and how you can recreate it at home.
The Charm of Fazzoletti
Fazzoletti, meaning "handkerchiefs" in Italian, are thin, square sheets of pasta. For our recipe, we will use half lasagna sheets. Their delicate texture and unique shape make them an excellent canvas for a variety of sauces and ingredients. Unlike more common pasta shapes, fazzoletti offer a tender bite and an elegant presentation, perfect for impressing guests or treating yourself to a gourmet meal.
Asparagus: The Star Ingredient
Asparagus is the hero of this dish, bringing its distinct flavor and nutritional benefits to the table. Known for its tender stalks and slightly sweet taste, asparagus pairs wonderfully with the lightness of fazzoletti pasta. Rich in vitamins A, C, and K, as well as folate and fiber, asparagus not only adds flavor but also boosts the nutritional profile of the meal.
Lemony Ricotta: A Zesty Addition
Adding lemony ricotta to this dish introduces a creamy, tangy element that enhances the overall flavor profile. The ricotta's smooth texture and bright lemony notes complement the asparagus and pasta beautifully, creating a harmonious balance of tastes and textures.
Brown Butter and Toasted Panko Crumbs: The Finishing Touch
Brown butter brings a rich, nutty flavor that adds depth to the dish, while toasted panko crumbs provide a delightful crunch, making each bite interesting and satisfying.
This dish is perfect for a light lunch or a sophisticated dinner. Its fresh flavors and elegant presentation make it suitable for any occasion. Pair it with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the citrusy notes of the sauce and the freshness of the asparagus.
Whether you're a seasoned cook or a kitchen novice, Fazzoletti Asparagus Pasta with Lemony Ricotta, Brown Butter, and Toasted Panko Crumbs is an accessible and delightful dish to add to your repertoire. Its balance of flavors and textures showcases the best of Italian cuisine, making every bite a celebration of simplicity and elegance.
Fazzoletti Asparagus Pasta with Brown Butter
Ingredients
- Fazzoletti pasta (I use half lasagna noodles), about 8
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 lemon, zested
- 1 cup ricotta cheese
- 4 tablespoons butter
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- Parsley to taste
- Salt and pepper to taste. For this recipe, I love using Maldon salt flakes)
Instructions
- Bring a large pot of salted water to a boil. Add the fazzoletti pasta and cook until al dente, according to package instructions. Drain and set aside.
- Prepare the Asparagus-- In a large skillet, heat olive oil over medium heat. Add the asparagus pieces and cook until tender, about 5-7 minutes. Remove from the skillet and set aside.
- Toast the Panko Crumbs: In the same skillet, add a little olive oil and the panko breadcrumbs, garlic and parsley. Toast until golden brown, stirring frequently to prevent burning. Remove from the skillet and set aside.
- Make the Brown Butter: In the same skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma.
- Prepare the Lemony Ricotta: In a small bowl, mix the ricotta cheese with the lemon zest, salt and pepper. This will add a tangy, creamy element to the dish.
- Plate It: In a plate or large pasta bowl, place a fazzoletti sheet, add a small spoonful of the ricotta, top with some of the asparagus, and fold. Repeat this until you have used all the noodles. If you have ricotta left, add small dollops over the pasta and top with remaining asparagus.
- Drizzle with some of the brown butter, and sprinkle panko crumbs over the dish for added crunch. Enjoy immediately.
Amazing link-ups I enjoy—
Mondays - Hearth & Soul Community, You Are The Star, In A Vase on Monday, Love Your Creativity Link-Party
Tuesdays- Nature Notes
Wednesdays- Wonderful Wednesday Blog Hop, Karin’s Kottage
Thursdays- Full Plate Thursday, Thursday Favorite Things
Fridays- Farmhouse Fridays, Five Minute Friday
Create, Bake, Grow & Gather Party
Saturdays & Sundays- Saturday Sparks Link Party, Happiness is Homemade