Asparagus Pasta
Servings: 4 people
- 12 ounces (340 grams) pasta any shape
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 small (1 small) onion finely chopped
- 3 cloves (3 cloves) garlic grated
- 1½ pounds (750 grams) asparagus fresh or frozen
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- ½ cup (100 grams) grated parmesan or more to taste.
- ½ cup (12 grams) fresh basil or 3 sprigs fresh thyme
- ½ (½) lemon juice and zest
- Cut 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.In 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.
- To 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.Cook the pasta in plenty of salted boiling water as per package instructions.
- Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.Stir until creamy adding more reserve cooking water and parmesan if necessary.Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
SUBSTITUTIONS
- Parmesan cheese: substitute non-dairy cheese if required by your diet.
- Pasta: this recipe works with gluten-free pasta.
- Fresh basil: substitute 3 sprig fresh thyme or fresh parsley.
- Asparagus: you can use zucchini the same way.
- 3.5 ounces (100 grams) per person if the main meal;
- 2.8/3 ounces (80/90 grams) per person if part of a 2 - 3 course meal;
- 2/2.5 ounces (60/70 grams) per person if part of a 3+ course meal.
- 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.
- 12 ounces of pasta (340 grams):cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
- 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
- Make ahead: Best enjoyed fresh; not recommended for advance prep.
- Refrigerate: Let cool in the skillet before storing in an airtight container for up to 3 days.
- Reheat: Warm in the microwave or skillet with a bit of water.
- Freeze: Not recommended for freezing.
