Yes, I realize this is a gorgeous plate of pasta. Whole wheat noodles, swirling high, bombarded with thick rods of asparagus and topped with green garlic and grated parm. But what are those darn clumps of white? Fucking ricotta.
I bought a tub of ricotta from the far mar (although you can apparently make ricotta yourself) for my strawberry ricotta sticks, and wanted to use the rest of it up quick. I thought a creamy ricotta based sauce would be fantastic for my spring pasta medley. Well, ricotta doesn’t really melt. Or smooth out. Or blend in. It just kinda forms into these lumps of cheese. I tried to let it absorb in the pasta cooking water. I added more butter than I care to admit. And still nothing. Blobs of ricotta.
The meal in its entirety still tasted good, but not what I had envisioned. Is it even possible to turn ricotta into a sauce? Please help me not fuck up again!