Serious Eats: Recipes
Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest
Where's the water? Check out the science behind this cooking method here.
Note: Use a high quality ricotta cheese for this recipe. Check the ingredients label—it should contain nothing but milk, salt, and an acid or starter enzyme. Avoid any brand that uses gums or stabilizers.
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.