Our chef-in-residence Bobby Flay often finds himself cooking for his daughter, Sophie, and this bright and seasonal pasta dish is one of his favorites. Though he first made it for an Easter brunch, it plays well throughout the summer with whatever produce happens to be in season. Bobby’s biggest piece of advice? “Don’t skip the lemony breadcrumbs—their texture makes the dish.”

Get the recipe for Orecchiette with Ricotta, Asparagus, Tomatoes, and Garlic-Lemon Breadcrumbs:

Orecchiette with Ricotta, Asparagus, Tomatoes, and Garlic-Lemon Breadcrumbs

Author: Misfits Market

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Ingredients

Scale

Kosher salt
12 ounces orecchiette pasta
½ cup whole-milk ricotta cheese
1 tablespoon fresh chives, sliced
Freshly ground black pepper
1 pound asparagus, trimmed and sliced on a slight diagonal into ½-inch pieces
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced
4 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
1 pound cherry tomatoes (about 4 cups), halved
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons cold unsalted butter, cut into small pieces
½ cup Parmesan cheese, grated, plus more for garnish
10 basil leaves, tightly rolled and thinly sliced, plus hand-torn leaves for garnish
½ cup Toasted Garlic-Lemon Breadcrumbs

For the breadcrumbs:

1 tablespoon extra-virgin olive oil
½ cup panko breadcrumbs
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
1 garlic clove, finely chopped to a paste with a pinch of kosher salt
Finely grated zest of 1 lemon

Instructions

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the pasta to the water and cook for 2 minutes less than directed on the package. Reserving 1 cup of the pasta water, drain the pasta well. Set the pasta and pasta water aside.
Meanwhile, in a small bowl, combine the ricotta and chives and season with salt and black pepper. Stir to combine and set aside.
Rub the asparagus with 3 tablespoons of the olive oil and season with salt and black pepper. Place in a large deep sauté pan and turn the heat to high. Cook, without stirring, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Transfer the asparagus to a large plate and set aside.
Reduce the heat under the pan to medium-high and add the remaining 3 tablespoons of oil. Add the shallot, garlic, and pepper flakes and cook, stirring constantly, for 2 minutes.
Add the tomatoes and season with salt and black pepper. Cook, stirring occasionally, until the tomatoes start to break down but still hold their shape, about 2 minutes. Add half of the reserved pasta water and cook until the liquid is reduced by half, about 2 minutes.
Add the lemon zest, lemon juice, butter, and Parmesan and stir until combined and creamy. Add the drained pasta and cooked asparagus. Toss to coat and combine. Add a few splashes of reserved pasta water as needed to ensure the sauce coats the pasta and to reach your desired consistency. Fold in the slivered basil and season with salt and black pepper.
For the breadcrumbs: In a large sauté pan, heat the olive oil and butter over medium heat until the butter has melted and the mixture begins to shimmer. Add the garlic and cook, stirring constantly, until soft, about 1 minute.
Add the panko, season with salt and pepper, and cook, stirring occasionally, until golden brown and toasted, 6 to 10 minutes. Stir in the lemon zest and transfer to a plate in an even laver to cool.
Transfer pasta to a large serving platter. Sprinkle the pasta with the bread crumbs and additional Parmesan. Dollop the chive-ricotta on top and garnish with the hand-torn basil. Drizzle with some oil and serve immediately.
Store the breadcrumbs in an airtight container in a cool, dark place for up to 2 days. To re-crisp, spread breadcrumbs on a baking sheet and toast in a 300°F oven for 5 minutes.