Creamy Lemon Basil and Asparagus Ricotta Pasta

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

3 tablespoons extra virgin olive oil

1 cup Panko breadcrumbs

2 tablespoon roasted pistachios, chopped (optional)

½ to 1 teaspoon red pepper flakes

1 pound short cut pasta

kosher salt and black pepper

2 tablespoons cold salted butter

3 to 4 lemon slices, chopped, and seeds removed

1 cup fresh basil, chopped

1 bunch asparagus, chopped

2 cloves garlic, minced or grated

¼ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

8 ounces ricotta cheese - whipped, if desired

⅓ cup grated parmesan cheese

Directions at halfbakedharvest.com

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