Strozzapreti With Wild Arugula and Asparagus

• kosher salt
• 12 lb asparagus, trimmed and cut into 1-inch lengths
• 34 lb pasta
• 12 cup fresh ricotta cheese
• 2 tablespoons extra virgin olive oil
• 1 bunch wild arugula (about 2 oz)
• 13 cup parmesan cheese, freshly grated
• fresh ground black pepper

1. Bring a large pot of water to a boil and add a generous amount of salt.
2. Add the asparagus, cook for 2 minutes, and transfer with a slotted spoon to a bowl of cold water.
3. Drain and set aside.
4. Bring the water back to a boil and add the pasta.
5. Cook until al dente.
6. Stir 2 T of the pasta cooking water into the ricotta.
7. Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan and pepper to taste.
8. Serve hot.

kosher salt, lengths, pasta, ricotta cheese, extra virgin olive oil, wild arugula, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/strozzapreti-with-wild-arugula-and-asparagus-313914 (may not work)