Penne With Asparagus, Ricotta and Lemon

• 1 12 lbs asparagus
• 1 cup ricotta cheese
• 1 cup freshly grated parmesan cheese, divided
• 4 tablespoons chopped fresh chives
• 4 teaspoons grated lemon peel
• 4 teaspoons lemon juice
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 16 ounces penne (tube-shaped pasta)

1. Peel asparagus stems, if desired.
2. Cut diagonally into 1 1/2-inch pieces.
3. In a bowl, stir ricotta, 1/2 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth.
4. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain.
5. Place in large bowl.
6. Meanwhile, place asparagus in steamer basket over boiling water.
7. Cover and steam 4 to 6 minutes or until just tender.
8. Place asparagus on plate.
9. Whisk 1/2-2/3 cup of the steaming liquid into ricotta mixture until smooth.
10. Toss penne with ricotta mixture and asparagus.
11. Top with remaining Parmesan cheese.

asparagus, ricotta cheese, freshly grated parmesan cheese, fresh chives, lemon peel, lemon juice, salt, ground pepper, penne

Taken from www.food.com/recipe/penne-with-asparagus-ricotta-and-lemon-371529 (may not work)