Lemon Pasta with Asparagus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 450g of Asparagus
- 3 tablespoons of Olive Oil
- 1 Garlic Clove, Peeled and Smashed
- Grated Zest of 1 Lemon
- 225g of Spagetti
- 2 tablespoons of Unsalted Butter
- Juice of 1 Lemon
- Freshly ground black pepper
Optional (for serving)
- 450g of Asparagus
- 3 tablespoons of Olive Oil
- 1 Garlic Clove, Peeled and Smashed
- Grated Zest of 1 Lemon
- 225g of Spagetti
- 2 tablespoons of Unsalted Butter
- Juice of 1 Lemon
- Freshly ground black pepper
- Parseman Cheese
- 4 Table Fresh Ricotta Cheese
Method
- STEP 1Bring a large pot of salted water to a boil. Cut the asparagus in 1/2-inch pieces. You can discard the tips but it is purely up to you.
- STEP 2Warn the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Once done, take off the heat.
- STEP 3When the water comes to boil, add the spaghetti and cook until al dente. Scoop out 1/3 cup pasta water and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tong to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust the seasoning, adding more lemon juice and salt if needed. If the spaghetti is too dry, fold in some of the pasta water.
- STEP 4Divide among 2 plates. Season with pepper. Sprinkle with parmesan. If you like, drop 2 tablespoonfuls of ricotta ontop of each. Enjoy!
