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Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest

J. Kenji López-Alt
  • minutes
  • Serves

INGREDIENTS

1 tbsp

1 lemon, zest from

1 lb

Asparagus

2 cups

Baby arugula, loosely packed leaves

1 lb

Gemelli

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

2 oz

Pecorino romano cheese

1 cup

Ricotta cheese, fresh