Asparagus Pasta
Directions
- 1Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.
- 2In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes. Add asparagus, 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
- 3To a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, 2 tablespoons of water, and blend until creamy.
- 4Cook the pasta in plenty of salted boiling water as per package instructions.
- 5Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.
- 6Stir until creamy adding more reserve cooking water and parmesan if necessary.
- 7Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
Ingredients
- 12 ounces any shape
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, grated
- 1.5 pounds fresh or frozen
- 0.75 teaspoon or more to taste
- 0.5 cup grated, or more to taste
- 0.5 cup fresh, or 3 sprigs fresh thyme
- 0.5 juice and zest
Equipment
large skilletfood processor
Tips
- Blend some asparagus with parmesan to make a quick creamy sauce.
- Cook the pasta al dente.
- Toss the pasta in the skillet with sauce and a little pasta water
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