Lemony Asparagus Pasta With Mushrooms And Herbed Ricotta

By Food52
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Ingredients for 4 servings

3 tablespoons olive oil

4 large garlic cloves, peeled and thinly sliced

5 anchovy fillets, finely minced or mashed to a paste

1 large leek cut in half vertically, then sliced into thin crescents (white and light green parts only)

12 ounces mushrooms, trimmed and sliced, single or mixed varieties (I used a mix of cremini, shiitake and oyster)

2 bunches of asparagus (about 1 1/2 pounds), woody ends trimmed and cut into 1-inch pieces on the bias

1/2 cup Sauvignon Blanc

2 tablespoons unsalted butter

Juice and zest of 2 lemons (reserve 1 tablespoon of juice for the herbed ricotta)

1 pound spaghetti, linguine, or pasta of your choice

1/2 cup freshly grated Parmesan cheese

2 tablespoons finely chopped tarragon

1 tablespoon finely chopped mint

3/4 cup ricotta, cool or at room temperature (not straight from the fridge)

Kosher salt and freshly ground pepper

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