Food network meal

I made Giada's pasta dish but added more ricotta, a splash of cream, red pepper flakes, pepper. I also used 3 cubes of frozen basil....3 cubes = 3 tsp finely minced, so less basil than the actual recipe. I will certainly make this again, and think it can be a good base pasta- you can exchange the sausage for chicken, tuna, or zucchini cut in thin matchsticks.  Oh and I had parmegianno reggiano with romano I think?

• 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 pound hot Italian sausage, casings removed
• 1 pound frozen peas, thawed
• 1 cup whole milk ricotta cheese
• 1 bunch fresh basil leaves chopped (about 3/4 cup)
• 1/4 cup fresh grated Pecorino Romano cheese
• 1 teaspoon salt

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.


Then I used Emeril's recipe word for word, but word to the wise- do not use super thin first of the season asparagus or else you end up with grass essentially. Oh well, it tasted good, just half the asparagus was way too grassy.

2 pounds pencil asparagus, woody ends trimmed

2 cups cherry tomatoes, washed and stemmed

12 cloves garlic, peeled and smashed

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh lemon juice, reserve lemon halves

Directions

Preheat the oven to 400 degrees F.

A horrid photo of the meal, as the lights were dim and the bowl dark. Oh well.

In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature.