Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta

INGREDIENTS

• 4 large garlic cloves, peeled and thinly sliced
• Juice and zest of 2 lemons (reserve 1 tablespoon of juice for the herbed ricotta)
• 12 ounces mushrooms, trimmed and sliced, single or mixed varieties (I used a mix of cremini, shiitake and oyster)
• 1 large leek cut in half vertically, then sliced into thin crescents (white and light green parts only)
• 2 tablespoons finely chopped tarragon
• 1/2 cup Sauvignon Blanc
• 1/2 cup freshly grated Parmesan cheese
• 5 anchovy fillets, finely minced or mashed to a paste
• 2 bunches of asparagus (about 1 1/2 pounds), woody ends trimmed and cut into 1-inch pieces on the bias
• 1 pound spaghetti, linguine, or pasta of your choice
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground pepper
• 3/4 cup ricotta, cool or at room temperature (not straight from the fridge)
• 1 tablespoon finely chopped mint